Looking back, I’m truly astounded by how Mum managed to rustle up such amazing dinners for us every night. We always ate Chinese family style, which meant each having a bowl of rice and sharing the three of four ‘mains’ that graced the centre of the dining table. For example, we might have had silky steamed chicken, a stir-fried leafy veg, a pork and pepper stir fry, and some simply blanched prawns with a garlicky dipping sauce. And sometimes there would even be a soup on top! There was so much variety, night after night.

Nowadays I do most of the cooking for just two people, and I most definitely do not make three to four mains for us to share(!). I often find myself wondering: how did Mum do it? The answer lies in simplicity. More often than not, mum’s dishes packed huge flavours but were also simple to prepare. She used fresh ingredients and failsafe Cantonese seasonings – a combo that always had us licking our lips.

Today’s golden chicken medallions recipe is inspired by one of mum’s go-to dishes. I can still remember how the mouthwatering aroma of these used to waft through the house, luring me out of my room because I couldn’t wait to set the table in anticipation. They’re golden brown, filled with tasty little morsels, and so easy to make. It’s also a hardworking recipe that works for filling dumplings, stuffing peppers and sandwiching between two bits of crusty bread. Thanks Mum!