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Festive recipes for the Year of the Dog
Chinese New Year is fast approaching. In 2006, the first day of the Year of the Dog is January 29th. The New Year season is also called the Spring Festival as it begins at the start of the Spring term according to the Chinese calendar. The Year of the Dog is described as a time of fairness and equality. Controversial issues are given their due, revolutions are successful, politics are tolerant, and social oppression is opposed. Integrity and honesty are the values that lead to success. Below are a number of festive recipes to help you usher in the Year of the Dog. Kung Pao chicken Ingredients * 2 boneless, skinless chicken breasts, 7 to 8 ounces each Marinade * 2 teaspoons soy sauce * 2 teaspoons Chinese rice wine or dry sherry * 1 teaspoon sesame oil * 1 1/2 teaspoons cornstarch Sauce * 2 tablespoons dark soy sauce * 1 tablespoon Chinese rice wine or dry sherry * 1 teaspoon sugar Others * 8 small dried red chili peppers * 2 cloves garlic * 2 green onions (spring onions) * 4 tablespoons oil for stir-frying, or as needed * 1 teaspoon Szechuan peppercorn, optional * 1/2 cup peanuts or cashews Preparation 1. Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes. 2. While the chicken is marinating, prepare the sauce and vegetables. 3. In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside. 4. Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds. 5. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok. 6. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red. 7. Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts. Remove from the heat and stir in the sesame oil. Serve hot. Shrimp with cashew nuts Ingredients * 1/2 teaspoon salt * 1 teaspoon cornstarch * 1 egg white * 1 lb. fresh shrimp (21-25 size, shelled and deveined) * 4 oz. cashew nuts * 3 cups cooking oil * 2 scallions, cut into 1" pieces * 2 slices ginger * 1/4 teaspoon sugar * 1 tablespoon cooking wine * 1/2 teaspoon salt * 1/2 teaspoon sesame oil Preparation 1. In a large bowl, mix salt, cornstarch and egg white. 2. Mix in shrimp and marinate for 1 hour. 3. In a large skillet, heat oil and add cashews, stirring until browned. Remove, drain cashews on paper towels and set aside. 4. Reheat oil in skillet, add shrimp and stir fry for 1 minute. Remove shrimp and drain on paper towels. Discard oil. 5. Add two fresh tablespoons cooking oil, heat in skillet and quickly stir fry scallions and ginger. 6. Add shrimps, stir in sugar, cooking wine, salt and sesame oil. 7. Add cashews and stir until thoroughly mixed. Serve immediately. Steamed Whole Bass with Black Bean sauce Ingredients * 1 to 1 1/2 pound whole bass, scaled, cleaned and gutted, gills & fins removed * 1 teaspoon salt * 1 teaspoon pepper * 3 scallions, cut in 1-inch pieces * 4 slices ginger, cut in slivers * 1 tablespoon black bean sauce * 1 teaspoon cooking wine * 2 teaspoons peanut oil Preparation 1. Make 2 or 3 diagonal incisions (from stomach to backbone) on both sides of fish. Rub with salt and pepper. Set aside. 2. In a small bowl, add scallions and ginger, black bean sauce, cooking wine and oil. Mix until blended. 3. Coat fish with the sauce on one side only and place fish on heavy, heat-resistant plate. 4. Add water to the bottom of a wok or roasting pan. 5. Place a rack over the water and bring water to boil. 6. Place plate of prepared fish onto rack, cover with lid or aluminum foil and cook at full steam for 10 minutes. 7. Test to see if it is cooked by inserting fork between fish and backbone. If it comes loose, the fish is ready to serve. The New Year Salmon Salad is traditionally served on the seventh day of Chinese New year, and celebrates "everyone's birthday". Each ingredient has a symbolic meaning. The raw ingredients signify the renewal of life. The Chinese word for fish sounds like the word for prosperity. To ensure good luck for the new year, everyone says "Lo Hei!" while using chopsticks to toss the salad. "Lo Hei" means "to mix it up" but also sounds like the phrase "to prosper more and more." |
Related Products
Kikkoman Soy Sauce 296 ml, $1.99 | Lee Kum Kee Black Bean Garlic Sauce 368 grams, $2.89 |
Prices from City Fresh Market, Richmond
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