Chinese Coin Tree, or Jin Qian Shu, is a festive dish of crispy pork meatballs threaded onto skewers with colorful vegetables, arranged to resemble a money tree. It is a popular dish for Chinese New Year and celebrations, symbolizing wealth and good fortune. The combination of juicy, flavorful meatballs with lightly cooked vegetables and a savory-sweet glaze makes it both visually striking and delicious.
Ingredients
- 1 lb (450 g) ground pork (80/20)
- 1/4 cup (30 g) finely chopped water chestnuts (optional, for crunch)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (2 g) white pepper
- 1/2 tsp (3 g) salt
- 1 large egg, beaten
- 1/4 cup (30 g) cornstarch
- 1/2 cup (120 ml) vegetable oil, for frying
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 8-10 (about 8 oz / 225 g) fresh shiitake mushrooms, stems removed, caps halved
- 8-10 bamboo skewers (6-inch)
- For the glaze: 3 tbsp (45 ml) hoisin sauce, 2 tbsp (30 ml) honey, 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) rice vinegar, 1/2 tsp (2 g) five-spice powder
- Toasted sesame seeds and sliced green onions, for garnish
Instructions
- Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- In a large bowl, combine ground pork, water chestnuts (if using), garlic, soy sauce, Shaoxing wine, sesame oil, white pepper, salt, and beaten egg. Mix until well combined but do not overwork.
- Shape the pork mixture into 1-inch (2.5 cm) meatballs (about 20-24). Roll each in cornstarch to lightly coat.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry meatballs in batches, turning occasionally, until golden brown and cooked through, about 6-8 minutes. The internal temperature should reach 160°F (71°C) as the safe minimum for ground pork, per USDA FSIS. Drain on paper towels.
- In a small saucepan, combine all glaze ingredients. Heat over low heat, stirring, until smooth and slightly thickened, about 2 minutes. Remove from heat.
- In the same skillet, add the bell peppers and shiitake mushrooms. Sauté over medium-high heat for 3-4 minutes, until slightly tender but still crisp. Remove from heat.
- Thread onto each skewer: one piece of red pepper, one meatball, one mushroom cap, one piece of yellow pepper, alternating until filled (about 3-4 items per skewer).
- Brush the skewers generously with the glaze.
- Garnish with sesame seeds and green onions. Serve immediately.
Tips
- Substitutions: Use ground chicken or turkey instead of pork (cook to 165°F / 74°C). If you can’t find Shaoxing wine, use dry sherry or omit it. Shiitake mushrooms can be replaced with button mushrooms or zucchini.
- Don’t overmix the meat: Overworking the pork makes meatballs tough. Mix just until the ingredients are evenly distributed.
- Keep meatballs uniform: Use a small cookie scoop or wet hands to shape meatballs of equal size so they cook evenly.
- Make ahead: You can prepare the meatballs and glaze a day ahead. Store the cooked meatballs in the refrigerator and reheat before assembling.
Serving Suggestions
Serve the Chinese Coin Tree skewers as an appetizer or as part of a festive meal. Arrange them upright in a vase or on a platter like a tree. Pair with steamed jasmine rice, stir-fried greens, or a light soup. For a party, place them on a large platter with extra glaze on the side for dipping.
Variations
- Vegetarian: Use firm tofu or a plant-based ground meat substitute; cook according to package instructions (often to 165°F / 74°C).
- Spicy: Add 1-2 tsp chili garlic sauce or sriracha to the glaze.
- Oven-baked: Instead of frying, bake meatballs at 400°F (200°C) for 15-20 minutes until cooked through, then glaze and broil for 1-2 minutes.
- Different vegetables: Use cherry tomatoes, pineapple chunks, or zucchini slices for a different flavor profile.
Storage and Reheating
Refrigerate any leftovers in an airtight container for up to 3-4 days. To reheat, place skewers on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or microwave in 30-second intervals until heated through. The glaze may become sticky; you can brush on a little extra hoisin or honey before reheating. Freezing is not recommended as the vegetables will become mushy.
Frequently Asked Questions
Why are they called “Chinese Coin Tree”? The name comes from the visual resemblance of the skewers to a money tree, with the round meatballs representing coins. It’s a symbol of prosperity and is often served during Lunar New Year.
Can I use ground beef instead of pork? Yes, ground beef (80/20) works well. Cook to a safe minimum internal temperature of 160°F (71°C) for ground meat.
Do I have to fry the meatballs? No, you can bake them as described in the Variations section. Frying gives a crispier exterior, but baking is healthier and still delicious.
Can I make the skewers ahead of time? Yes, you can assemble the skewers (without the glaze) up to 4 hours ahead and refrigerate. Brush with glaze just before serving to keep the vegetables crisp.
What if I don’t have bamboo skewers? You can use metal skewers, or simply serve the meatballs and vegetables as a stir-fry without skewers.
Is the glaze too sweet? The glaze balances sweet and savory. If you prefer less sweet, reduce the honey to 1 tbsp and add a bit more soy sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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