Roasted Gold Coin Chicken


160 g lean pork
160 g chicken liver
160 g pork fat
4 tbsp maltose
1 tsp salt
3 tbsp sugar
1/4 cup light soy sauce
1 tbsp Hoi Sin sauce
1 tbsp Mai Kuei Lu Chiew (Chinese cooking wine)
1 tbsp ginger juice
1 tbsp chopped shallot


  1. Rinse pork and chicken liver, wipe dry, trim into cylindrical shape and slice into 0.25 cm thin rounds, set aside.
  2. Cook pork fat in 1/2 pot of boiling water for 15 minutes, remove and rinse well. Slice into 0.25 cm thin round pieces.
  3. Mix marinade together with pork, chicken liver and pork fat, set aside for 1/2 hour.
  4. Preheat gas oven at 220°C.
  5. Thread alternate layers of pork, pork fat and chicken liver together on the skewer. (Makes 2 skewers.)
  6. Place skewers of meat on a rack over a baking sheet, roast in the oven for 15 minutes. Turn over and roast for another 10 minutes until cooked.
  7. Brush meat with maltose and cook in the oven for a few more minutes to glaze.

Source: Towngas Millennium Cookbook

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