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Eastern Riches: Remembering Hong Kong's Gold Coin Chicken

By Amy Ma

From SAVEUR Issue #138

Back in the 1980s, visiting my grandfather in Hong Kong meant eating well. Grandpa would wake up in the morning, go to the Cantonese restaurant down the street—the one with the roasted meats hanging in the windows—and return with a skewer loaded with burnt ends and trimmings. "Are the grandkids visiting?" the shopkeepers would ask when he made his purchase. They would always throw in steamed buns with the meats. These elements made up Grandpa's assemble-at-home version of a snack that was once found throughout the city: gum tsin gai, or gold coin chicken. Keep reading »

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