Golden Coin Chicken金錢雞

Name: Golden Coin Chicken
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Hong Kong
Ingredients: 200g Pork belly, half-lean half-fat, sliced into 0.5cm thick rounds; 200g Cooked Char Siu (Chinese BBQ Pork), sliced into 0.5cm thick rounds; 100g Chicken liver, cleaned and sliced into 0.5cm thick rounds; 1 tbsp Light soy sauce; 1 tsp Dark soy sauce; 1 tbsp Sugar; 1 tbsp Shaoxing wine; 1/4 tsp Five-spice powder; 1/4 tsp White pepper; 1 tsp Sesame oil; 1 tsp Ginger juice (optional); 2 tbsp Honey; 1 tbsp Maltose (or 1 more tbsp honey); 1 tbsp Hot water; 8 Bamboo skewers

Golden Coin Chicken is a classic Cantonese dim sum or BBQ item, featuring slices of succulent char siu (Chinese BBQ pork), tender chicken liver, and rich pork belly fat, skewered and barbecued to a sticky, sweet, and savory perfection. The layers are arranged to resemble stacks of ancient Chinese coins.

55 min
4 servings
Level 2
Hong Kong
Pork

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01Ingredients

200g Pork belly, half-lean half-fat, sliced into 0.5cm thick rounds
200g Cooked Char Siu (Chinese BBQ Pork), sliced into 0.5cm thick rounds
100g Chicken liver, cleaned and sliced into 0.5cm thick rounds
1 tbsp Light soy sauce
1 tsp Dark soy sauce
1 tbsp Sugar
1 tbsp Shaoxing wine
1/4 tsp Five-spice powder
1/4 tsp White pepper
1 tsp Sesame oil
1 tsp Ginger juice (optional)
2 tbsp Honey
1 tbsp Maltose (or 1 more tbsp honey)
1 tbsp Hot water
8 Bamboo skewers

Nutrition (per serving)425kcal

Protein28.5g
Carbs18.2g
Fat27.3g

Fiber 0.1 gSodium 438 mg

02Steps

Slice the pork belly, char siu, and chicken liver into uniform rounds, about 0.5 cm thick.
In a bowl, combine light soy sauce, dark soy sauce, sugar, Shaoxing wine, five-spice powder, white pepper, sesame oil, and ginger juice. Add the sliced pork belly and chicken liver. Mix well and marinate for at least 30 minutes.
In a small saucepan, combine honey, maltose, and hot water. Heat gently until the maltose dissolves and the mixture is smooth. Set aside.
Thread the marinated pork belly, chicken liver, and char siu onto bamboo skewers in an alternating pattern, creating stacks that resemble coins. Ensure each skewer has a piece of pork belly at both ends.
Preheat your oven to 200°C (390°F) or prepare your grill for medium heat.
Place the skewers on a baking rack over a baking tray (to catch drips) or directly on the grill. Bake/Grill for 10-12 minutes, turning halfway, until the pork belly starts to render and brown slightly.
Brush liberally with the prepared glaze. Continue to bake/grill for another 5-8 minutes, brushing with more glaze every 2-3 minutes, until beautifully caramelized and glossy.
Remove from oven/grill and let rest for a few minutes before serving.

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