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RECIPE FOR GOLD COIN CHICKEN (Chin Ch'ien Chi)

Articles In This Section:

· RECIPE FOR GOLD COIN CHICKEN (Chin Ch'ien Chi)

· RECIPE FOR WALNUT CHICKEN (He Tao Chi Ting)

· RECIPE FOR CHILI OIL CHICKEN AND SPINACH  (La Yu Chi Ting)

· RECIPE FOR STEWED CHESTNUT CHICKEN (Li Tzu Men Chi)

· RECIPE FOR FRIED CHICKEN WITH PEPPER AND BROWN SAUCE (Chiang Pao Chi Ting)

· RECIPE FOR VELVET CHICKEN (IMITATION) (Fu Yung Chia Chi P'ien)

· RECIPE FOR ROAST STUFFED CHICKEN (K'ao Jang Chi)

· RECIPE FOR ROAST CHICKEN (BONELESS) (Kuo Shao Chi)

· RECIPE FOR VELVET CHICKEN WITH CORN (Chi Jung Yii Mi)

· RECIPE FOR STUFFED MUSHROOMS (Jang Tung Ku)

· RECIPE FOR PINEAPPLE AND GINGER DUCK (Po Lo Chiang Ya Tzu)

· RECIPE FOR ROAST CRISP DUCK

· RECIPE FOR RED SAUCE DUCK (Hung Shao P'a Ya)

· RECIPE FOR FRIED DUCK LIVER (Ch'ao Ya Kan)

· RECIPE FOR FRIED WILD DUCK (Ch'ao Shui Ya P'ien)

· RECIPE FOR MINCED PIGEON (Ke Tzu Sung)

Ingredients:

Mix Together: ¼ lb. Chicken fillet (sliced), ½ teaspoonful Cornflour, ½ teaspoonful Salt, 3 teaspoonfuls Wine

¼ lb. Roast Pork (sliced)

¼ lb. Cooked Ham (sliced)

¼ lb. Cooked Mushrooms (Tung Ku) whole

1/3 cup Lard

Method:

Transfix on a skewer, about the length of a pencil, pieces of chicken, ham, mushroom, and roast pork, one piece of each at a time, in the order mentioned.

The above material is sufficient for 4 such skewers.

Rub them well over with the lard, then toast them over an open fire for 15 minutes, as you would toast bread, or roast them in a quick oven for 15 minutes. Remove skewers before serving.

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