Ingredients
200 g chicken breast, 100 g each of raw and cooked pork fatback, 50 g each of cooked lean ham and Chinese chives.
Seasonings
50 g egg whites, 10 g each of vinegar and sesame oil, 3 g salt.
Instructions
1. Wash the chicken breast and remove the sinews, then use the back of a knife to pound it into a paste along with the raw pork fatback; mix them together, then add water, egg whites, and salt to make a chicken mixture. Separately, cut the cooked pork fatback into 24 round slices about 4 cm in diameter and 0.4 cm thick; slice the cooked ham into thin pieces; cut the chives into segments about 1 cm long and soak them in clean water.
2. Beat the egg whites with the dried bean starch until smooth; lay the round pork slices on a plate, pat the surface dry with a warm cloth to remove any oil, then brush with a layer of the egg white mixture; shape the chicken paste into balls about 2 cm (3/4 inch) in diameter, place one on each pork slice, flatten slightly, then top with a small amount of chopped ham, pressing gently to adhere, forming the "gold coin chicken towers."
3. Place a wok over heat and heat it up, then take the chicken towers and place them fat-side down in the wok, pan-fry until the fat layer turns golden brown, remove from the wok, and arrange them on an oval platter; drain the chives, toss them with salt, vinegar, and sesame oil, and arrange them at both ends of the platter. This dish resembles gold coins in shape, with a crispy and fragrant exterior and a tender, delicious bite.