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Golden Chicken Medallions

These Chinese-ified chicken nuggets are a winner with both kids and grown-ups

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!

Serves
4, with rice
Ingredients

400g chicken mince (or chicken breast, minced)
4 spring onions, finely sliced
80g white button mushrooms, diced
50g sweetcorn
1 1/2 tbsp vegetable oil
chilli and soy sauces, to serve

for the marinade
2 garlic cloves, diced
1 tbsp ginger, diced
1/4 tsp ground white pepper
1/8 tsp salt
1 tsp light soy sauce
1 tsp sesame oil
1/4 tsp bicarbonate of soda
1 tsp cornflour
2 tbsp water

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!

GET THE METHOD →

Stir together the chicken mince and all of the marinade ingredients, then set aside for 20 minutes.
Add the spring onions, mushrooms and sweetcorn to the marinated chicken, then stir thoroughly to combine.
Form the chicken mixture into medallions by shaping a golf-ball sized piece of mixture into a disc about 2cm thick.
Heat the oil in a large frying pan over a high heat. When the oil is shimmering, add the medallions and immediately turn the heat down to medium. Cook the medallions on each side for 5-6 minutes until cooked through and golden on both sides.
Serve with rice, drizzled with chilli and soy sauce, and sprinkled with extra spring onions.
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