Golden Coin Chicken

Golden Coin Chicken is a Cantonese banquet classic built on alternating medallions that resemble stacked coins, often using savory-sweet lap cheong, silky-rich chicken livers, and juicy slices of chicken thighs. The name nods to prosperity and convivial sharing: skewers are passed around as an opener, pairing smoky caramelization with aromatic marinade. Today, this playful, nostalgic bite is just as welcome at a home feast as it is at a celebratory banquet.

Ingredients

• 8 oz chicken livers, trimmed
• 8 oz lap cheong, cut into 1/4-inch rounds
• 8 oz chicken thighs, thinly sliced into coin-size pieces
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tbsp brown sugar
• 1/2 tsp five spice powder
• 1/4 tsp white pepper
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp minced ginger
• 1 tsp cornstarch
• 1 tbsp honey (optional glaze)
• 2 tbsp water (for slurry)
• 2 tbsp oil
• 10 skewers, soaked if wooden
• 2 tbsp sliced scallions (garnish)
• 1 tsp toasted sesame seeds (garnish)

Preparation

1. Make the marinade: In a bowl, combine soy sauce, oyster sauce, Shaoxing wine, brown sugar, five spice powder, white pepper, garlic, ginger, and sesame oil.
2. Marinate proteins: Add the chicken livers and chicken thighs, gently turning to coat. Cover and marinate for 30 minutes.
3. Optional glaze: Stir together honey, 1 tsp soy sauce, 2 tsp water, and cornstarch to form a thin slurry; set aside.
4. Assemble: Thread onto skewers in repeating order—one slice of lap cheong, a piece of chicken livers, and a piece of chicken thighs—until each skewers is full but not crowded.

Cooking

1. Heat a skillet or grill pan over medium-high and add oil. When shimmering, lay in the assembled skewers in a single layer.
2. Sear, turning occasionally, until the lap cheong edges caramelize and the chicken livers and chicken thighs are just cooked through, about 8 to 10 minutes. If using the glaze, brush on the honey mixture for the final minute to lacquer.
3. Transfer to a serving plate. Sprinkle with scallions and sesame seeds.

Serve and Enjoy

Serve Golden Coin Chicken hot as a shareable starter. The sweet-savory snap of lap cheong plays against the silky richness of chicken livers and the juicy tenderness of chicken thighs, all perfumed by the marinade of soy sauce, oyster sauce, Shaoxing wine, brown sugar, five spice powder, white pepper, garlic, ginger, and sesame oil. The light sheen from honey glaze, if used, adds balance, while fresh scallions and nutty sesame seeds finish each bite.

Tips

• Keep pieces uniform so the chicken livers, chicken thighs, and lap cheong cook at a similar pace.
• Do not overcook the chicken livers; gentle searing preserves tenderness.
• If the pan accumulates fond, add a spoon of water to loosen before brushing on the honey glaze.
• Use just enough oil to coat the pan; the rendering from lap cheong will add flavor and fat as it cooks.