Food is one of the most important aspect of the Chinese New Year, and huge amounts are bought, prepared and eaten in Chinese households. Many of the foods served at New Year have symbolic meanings. Some foods have a name which sounds the same as a character with a lucky meaning and for some foods their shape and colour are emblems of words special to the Festival such as happiness, prosperity fortune or luck.
Try some of these recipes this year, and maybe hold your own "Chinese New Year Party" at your home!
5 oz plain flour
1 T. grated coconut
1-1/2 T. roasted pounded peanuts
1 T. fried white sesame seeds
1 T. sugar
4 T. vegetable oil
4 T. water
Sift the flour and separate it into two portions. Add the water into one portion and knead till it is a dough. Add the oil to the remaining portion of flour and knead till it is a soft dough. Mix the two doughs together and knead the dough mixture till it is soft. Roll into a thin sheet. Make into round shapes using a pastry cutter.
Mix together the coconut, peanuts, sesame seeds and sugar with a little oil and water, place portions on the individual round sheets of dough mixture, fold over to make a crescent shape and seal the sides. Deep fry on a medium heat till golden brown. Drain and serve.
6 oz sweet potatoes
10 oz red bean paste
1-1/2 c. glutinous rice flour
1/3 c. plain flour
2/3 c. white sesame seeds
2 T. sugar
1/2 c. hot water
Peel the sweet potatoes and boil them till tender, then mash them. Sift the glutinous rice flour and flour together then blend together with the sugar and mashed sweet potato. Knead the mixture well and sprinkle in the hot water.
Knead the dough into small balls and then roll each ball into a flat round shape. Spoon on some red bean paste onto each as stuffing and knead back into balls. Coat the balls with cold water, then coat thoroughly with sesame seeds.
Deep fry on a low heat until the balls are golden and swollen. Drain and serve.
2 c. shredded vegetables (bok choy, carrots, chopped water chestnuts, onion)
Soy sauce
Water
Vinegar (white or rice)
24 wonton/dumpling skins
Chopped garlic (fresh is best)
Grated or finely chopped fresh ginger
Optional: Choose one flavoring - T. Hunan chili paste, T. plum sauce, 1 tsp. five spice powder
Make the dipping sauce first and let it sit. Mix equal parts soy sauce and vinegar, about 1/8 c. per person. Add equal parts garlic and ginger, about a 1/2 tsp. total of the two per person.
Stir-fry vegetable mix in a small bit of water and soy sauce. Add your favorite flavoring, like chili paste, sesame oil etc. Stir until translucent.
To make the dumplings, fill a small bowl with water for dipping. Scoop about 1-1/2 tsp. of filling onto a dumpling skin. Crunch the dumpling into a nice shape and dip the end into the small bowl to seal it.
Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are done when they crinkle up and turn translucent. Dip dumplings in sauce to eat.
16 fresh water chestnuts
1/3 c. soy sauce
1/3 c. brown sugar, or as needed
8 slices raw bacon, cut in half
16 toothpicks
Peel and rinse the fresh water chestnuts. (If using canned water chestnuts, rinse in warm running water and drain). Soak the water chestnuts in the soy sauce for 2-1/2 hours.
Preheat the oven to 350°. Remove the water chestnuts from the soy sauce and roll in the brown sugar. Wrap a piece of cut bacon around the water chestnut and secure with a toothpick.
Place the water chestnuts on a rack in a shallow pan. Bake for 30 minutes, turning them over once. Makes 16 appetizers.
2 pounds chicken wings
Marinade:
3 cloves garlic, minced
4 tsp. minced ginger root
3 green onions, minced
1/3 c. Hoisin sauce
1 T. hot Chinese chili paste
2 T. frozen orange juice concentrate
2 T. grated orange peel
3 T. soy sauce
3 T. honey
1/2 tsp. oriental sesame oil
Cut off the wings tips and reserve for making stock. Cut the remaining wing in half.
Combine all the ingredients for the marinade. Add the wings to the marinade, place in a clean plastic bag, tie securely and marinate for a few hours in the refrigerator, turning the bag occasionally to make sure the wings are well coated.
Preheat the oven to 400°. Line a baking dish with parchment paper. Arrange the wings in a single layer. Bake for 20 minutes, brush with the marinade, turn wings, brush other side and bake 15 minutes longer. Serve hot or at room temperature.
2 T. peanut oil
1 lb. chicken wings
1/4 c. light soy sauce
2 T. honey
1 tsp. sesame seeds
1 clove crushed garlic
1 tsp. grated fresh ginger
1/2 tsp. salt
Heat a wok, add the oil, and, when hot, add chicken wings. Fry 10 minutes. Strain off excess oil. Add the soy sauce, honey, sesame, garlic, ginger, and salt to the chicken in the wok.
Lower the heat and simmer 20 minutes, turning the wings occasionally. Serve hot or cold.
2 qts, vegetable stock, see below
24 filled won-tons (see recipe, but do not fry them)
Bok choy leaves or any other cabbage
Carrot strips
1 scallion, finely chopped
Vegetable Stock:
1 bay leaf
8 c. water
1 medium-size onion, quarted
1 leek, cut into chunks
2 stalks celery, cut into chunks
2 carrots, diced
1 bunch fresh parsley
Salt and pepper
To make stock: Put all the stock ingredients into a large saucepan. Bring to a boil; reduce heat. Simmer, covered, 2 hours. Occasionally remove any scum from the surface. Strain stock; adjust seasoning. When cool, refrigerate until following day. Remove any scum from surface of stock.
Bring stock to a boil in a 4-quart saucepan. Drop wontons, cabbage leaves and carrots into stock. Boil rapidly 2 to 3 minutes or until wontons are tender but firm.
Garnish with scallion and serve in individual bowls.
1/2 lb. fresh Chinese lo mein noodles
3 large dried black mushrooms
3/4 lb. flank steak
1 to 2 T. oyster sauce
1/2 tsp. pepper
2-1/2 tsp. sesame oil
1/2 c. peanut, vegetable, or corn oil
1/2 c. shredded bamboo shoots
1/2 c. any kind of chopped cabbage
1/2 tsp. sugar
1 1/2 tsp. salt
1 T. light soy sauce
1/2 c. chicken broth
1 1/2 tsp. dark soy sauce
1/2 c. chives, cut into 2-inch lengths
3 c. bean sprouts, rinsed and drained
Drop noodles into a large quantity of boiling water (at least 2 quarts)
and cook 3 1/2 to 5 minutes until tender. Do not overcook. Drain and rinse
well under cold water. Set aside.
Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes or longer, then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the tough stems and thinly slice the cap.
Place the meat on a flat surface and cut it across the grain into the thinnest possible slices. Place the slices in a bowl and add the oyster sauce, pepper, and 1 teaspoon of sesame oil. Mix to coat meat with the oyster sauce mixture.
In a wok or skillet, heat the 1/2 cup peanut, vegetable, or corn oil, and when it is warm, not hot, add the beef and cook, stirring constantly, about 1 minute. Drain the beef in a sieve-lined bowl and keep the drippings; remove oil from wok and reserve.
Heat 2 tablespoons of this reserved oil in the wok to almost smoking. Then add the bamboo shoots and mushrooms and cook, stirring, over high heat about 15 seconds. Add the cabbage, sugar and salt. Cook, stirring, about 1 minute, remove vegetables from wok.
Add the beef drippings and an additional 3 tablespoons of reserved oil to the pan. Turn the heat to high, and when hot add the noodles. Cook, stirring, about 20 seconds. Add the bamboo shoots, mushrooms, and light soy sauce. Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce. Cook, stirring, about 8 minutes, then add the chives, bean sprouts, and beef. Cook, stirring, about 2 minutes.
Add the remaining sesame oil, toss to blend, and serve hot. Makes 4 servings.
2 boneless skinless chicken breast halves
4 oz angel hair pasta, uncooked (or linguine)
6 oz sliced fresh mushrooms
1 carrot, julienned
1/2 red bell pepper, julienned
1/2 c. snow pea pods, fresh, whole, julienned
4 whole green onions, sliced into 1 1/2-inch pieces
1 pkg. Kikkoman stir fry seasoning mix
Cook angel hair pasta as package directs, set aside.
Slice chicken breast halves into thin slices and place in a shallow dish.
Combine the seasoning mix with 1/2 cup water; remove 1 tablespoon and add that to the chicken slices. Set the rest aside.
Let the chicken stand 30 minutes. Spray a wok or frying pan with PAM; add the chicken slices and stir fry 3 minutes. Remove the chicken. Add the vegetables to the pan and stir fry 4 - 5 minutes. Add the chicken, pasta, and remaining seasoning mix to the vegetables. Heat through and serve. Serves: 4
1 egg white
2 tsp. cornstarch
Pinch of salt
1 lb. skinless boneless chicken breasts ...
washed, patted dry, cut into 3/4-inch cubes
1 T. hoisin sauce
1 T. rice vinegar
2 tsp. reduced-sodium soy sauce
1 tsp. sugar
1/2 tsp. hot chili paste
1 garlic clove, minced
3 T. water
2 tsp. peanut oil
4 dried Sichuan chili peppers, seeds removed
3 c. steamed broccoli florets
1/4 c. unsalted dry-roasted peanuts, coarsely chopped
In a medium bowl, whisk the egg white, cornstarch and salt until smooth; add the chicken and stir to coat. Refrigerate, covered, about 30 minutes. In a small bowl, combine the hoisin sauce, vinegar, soy sauce, sugar, chili paste and garlic with 3 tablespoons water; set aside.
In a large nonstick skillet or wok, heat the oil. Add the peppers and cook, stirring as needed, until blackened, about 1 minute. With a slotted spoon, transfer the peppers to a plate, reserving the oil in the skillet (there will be just a small amount).
Return the skillet to the heat; add the chicken mixture. Cook, tossing lightly, until the chicken becomes translucent (do not brown), 1-2 minutes. Transfer the chicken and pan juices, if any, to a plate and keep warm.
Return the skillet to the heat; add the hoisin sauce mixture and cook, stirring constantly, about 30 seconds.
Stir in the chicken, broccoli and peppers; cook, stirring gently, until heated through, 2-3 minutes. Sprinkle with the peanuts; serve immediately. Serve with hot cooked rice if desired. Makes 4 servings.
2 Chicken breast halves
4 oz Soy sauce
1/2 c. Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 c. Jim Beam Bourbon Whiskey
2 T. White wine
Mix all the marinade ingredients and pour over chicken pieces in a zip lock bag, removing as much air as possible before "zipping"! Let stand (turning often) several hours (best overnight).
Bake chicken at 350° for one hour in a single layer, basting every 10 minutes. Remove chicken pieces to a platter and keep warm.
Scrape pan juices with all the brown bits into a small sauce pan, heat, and add 2 T. white wine. Serve over chicken.
Sauce:
1/2 c. cornstarch
1/4 c. water
1-1/2 tsp. minced garlic
1-1/2 tsp. minced ginger root
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. cooking wine
1-1/2 c. hot chicken broth
1 tsp. MSG (optional)
Meat:
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 c. soy sauce
1 tsp. white pepper
1 egg
1 c. cornstarch
Vegetable oil for deep-frying
2 c. sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy
sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar
dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
1 lb. can of pineapple slice
1/2 c. soy sauce
1 T. molasses
2 T. brown sugar
1 T. oil
2 T. cider vinegar
1 garlic clove, minced
1/4 c. white wine
6 boneless chicken breasts
Drain the pineapple slices and reserve 1/4 cup syrup. In a bowl, combine the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and wine. Place the chicken breasts and place in a shallow dish. Add the pineapple. Pour molasses-soy mixture over chicken mixture and cover. Marinate in refrigerator for 2 hours, then drain and reserve marinade. Ina sauce pan, bring the marinade to a boil and then simmer until slightly thickened. Grill the chicken pieces over a medium fire until for 10 minutes per side or until cooked through. Baste with cooked marinade (sauce) and serve with extra sauce if needed. Serves 6.
2 lb. Chicken tenders or boneless breast cut into 1-inch thick strips
2 T. Peanut or other vegetable oil
Sauce/Marinade:
1 c. Soy sauce
2 T. Peanut or other vegetable oil
2 tsp. Sugar
2 tsp. grated fresh Ginger root or 1 tsp. powdered ginger
1/4 to 1/2 tsp. ground black Pepper
Combine all marinade ingredients in a bowl or container, stirring to mix well.
Remove any visible fat from meat.
Place meat in container, cover tightly, and place in refrigerator for at least one hour. Longer is better.
Remove meat from container, saving the marinade.
In a large heavy skillet or wok, heat the oil over high heat. Stir fry meat until almost done. Add marinade and continue cooking for at least two minutes or longer until meat is done.
2 chicken breasts, boned & diced into 3/4" cubes
1 T. corn starch
3-4 T. Joyce Chen Szechuan Stir Fry Sauce
4 T. cooking oil
1-8 oz. can sliced water chestnuts, drained
2 medium green peppers - diced
Mix chicken with 3-4 T. Joyce Chen Szechuan Stir Fry Sauce and corn starch.
Put oil into pan over medium high heat. Add chicken mixture and stir constantly until almost cooked (about 2 minutes).
Add 3 T. water, if necessary, to prevent chicken from sticking to pan and to make gravy.
Add water chestnuts and green peppers. Stir constantly until done (about 60 seconds).
1 lb. Chicken breasts, skinless & boneless
1 c. Peanut oil
1/4 tsp. Cornstarch
3 T. Chicken stock
1/4 c. Garlic, chopped
1/3 c. Sliced water chestnuts
1/3 c. Sliced bamboo shoots
1/2 tsp. Salt
1/2 tsp. Sugar
3 T. Soy sauce
1/2 c. water
1 tsp. Sesame oil
Marinade:
1 tsp. Dry sherry
1/4 tsp. Salt
1 T. Sesame oil
1 Egg white
Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside; remove oil from wok except 4 T. ; dissolve cornstarch in chicken stock to make a paste; set aside.
Heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4 servings.
1/2 T. sesame oil
1 onion
1-1/2 lbs. cooked, cubed chicken meat
2 T. soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 c. fresh pea pods, halved
1/2 large green bell pepper, diced
6 c. cooked white rice
2 eggs
1/3 c. soy sauce
Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
1 lb. green beans
2 tsp. dark soy sauce
2 tsp. finely chopped garlic
1 tsp. sugar
1 tsp. sesame oil
2 tsp. chili paste
3 T. vegetable oil
1/4 c. chicken broth
2 T. toasted sesame seed
Cut green beans diagonally into 2 inch lengths. Mix soy sauce, garlic, sugar, sesame oil and chili paste. Heat wok until very hot. Add vegetable oil, tilt wok to coat side. Add green beans; stir-fry 1 minute. Add broth; cover and cook 5 minutes. Add soy sauce mixture; stir-fry until green beans are coated and moisture is evaporated. Stir in sesame seed. Serves 4.
Try this recipe with long beans, available in Chinese specialty stores. They resemble western green beans in flavor but are a bit crunchier; they're also over a foot long. If you can't find them, fresh green beans will work fine.
1 T. peanut oil
4 oz. mild red chilies
2 T. minced garlic
1 lb. long green beans, blanched
1/4 c. oyster sauce
1/4 c. water
1 T. chopped parsley
Emeril's Essence seasoning, recipe follows
In a wok heat the peanut oil. When the oil is hot, saute the chilies and garlic. Add the blanched beans. Stir in the oyster sauce and water. Stir fry for 2 to 3 minutes. Season with black pepper. Mound the green beans in the center of a platter. Drizzle any remaining sauce over the top. Garnish with parsley and Essence.
Emeril's Essence:
2-1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
1 T. soy sauce
2 tsp. rice wine vinegar
1 tsp. Oriental sesame oil
1 T. water
1/4 tsp. sugar
2 T. vegetable oil
1 scallion, cut into 1/2-inch pieces
1 lb. snow peas, strings removed
6 oz. mushrooms, cooked & quartered
8 canned water chestnuts, drained & quartered
Combine first 5 ingredients and salt to taste in a jar with a tight-fitting lid. Shake vigorously and set aside. Heat oil in a wok or heavy nonstick skillet over high heat. Stir-fry scallions about 10 seconds. Add remaining ingredients and stir-fry 1-2 minutes. Stir in soy sauce mixture and cook 1-2 minutes or until snow peas are tender.
3 T. dark brown sugar
1/3 c. cornstarch
2 tsp. fresh minced ginger
4 garlic cloves, crushed
1/2 c. soy sauce
1/2 c. dry sherry
1/4 tsp. Tabasco
3 T. red wine vinegar
2-1/2 c. beef or chicken stock
Combine all ingredients and stir until sugar is dissolved. Divide into 1/2 to 1 cup portions and freeze. Use in Oriental stir-frying. Makes 4 cups.
1/4 c. vegetable oil
1/4 c. sweet rice wine
3 T. teriyaki sauce
3 T. brown sugar
Whisk together all ingredients until thoroughly combined. Pour over stir fry. Serves 4.
1/2 c. orange juice
1/4 c. tamari sauce
2 T. grated fresh ginger
3 cloves garlic, crushed
2 T. honey
2 tsp. Chinese sesame oil
2 T. cornstarch
Combine the 1st 6 ingredients. Place the cornstarch into a bowl; whisk the liquid mixture into it. Set aside.
Add this sauce to a wok full of vegetables about 2/3 of the way through cooking. Whisk before adding! Make sure you stir your veggies so that the sauce coats them. 4 Servings. Great over stir-fried veggies and meat!
4 T. vinegar
4 T. sugar
1 T. light soy sauce
1 T. dry sherry
3 T. tomato sauce or ketchup
1/2 tsp. MSG (optional)
2 tsp. cornflour
1 can pineapple chunks in syrup
1 medium carrot, grated
3 spring onions, sliced
Mix cornflour and juice from pineapple. Mix all other ingredients except vegetables. If using as a stir fry sauce, cook your meat and then add mixed sauces. Stir through to coat meat.
Add cornflour and pineapple mix, stirring continually. Allow sauce to boil. Add vegetables and pineapple, stir fry for about 30 seconds and serve with rice.
This sauce can also be used as a dipping sauce, or for pouring over deep-fried battered chicken, fish or meat. If using as a stir-fry sauce, cook your meat and then add mixed sauces. Stir through to coat meat.
Simply pour the mixed sauces into a pan. Bring to boil. Add the cornflour and pineapple mix, stirring continually. Allow to boil. Add vegetables and pineapple.
Serve poured over you favourite meat, or use as a dipping sauce for finger foods. Makes 4 servings.
6 tsp. sesame oil
2 tsp. minced fresh ginger
2 tsp. minced garlic
2 c. chicken broth
8 whole anise stars
6 tsp. red wine vinegar
4 T. soy sauce
2 tsp. salt
4 tsp. hoisin sauce
1/2 tsp. Tabasco sauce
1/2 tsp. crushed red pepper flakes
1 tsp. pepper
1/2 tsp. five-spice powder
8 tsp. cornstarch dissolved in 4 T. water
Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired. Makes 4 cups.
