On New Year's Day, the Chinese family can have jai. Although the ingredients in jai is root or fibrous vegetables, a lot of people highlight the myths associated with them.
* Lotus seed - indicate having many male offspring
* Ginkgo nut - stands for silver ingots
* Black moss seaweed - is a representation for great wealth
* Dried bean curd is another representation for fulfillment of riches and happiness
* Bamboo shoots - is a term which sounds like "wishing that everything would be well"
* Fresh bean curd or tofu is generally avoided due to its white colour. White colour is considered inauspicious for New Year as the colour designates failure and bad luck.
As attending an elaborate 12 course feast at a Chinese restaurant is a great way to have fun Chinese New Year, it's also fun to host one’s own Chinese New Years’ social gathering at home. Here are a number of menu ideas to have a good time in Chinese New Year - every menu comprises at least one recipe that is a symbol of good luck or has other lucky connotations in Chinese culture. The menus call for Chinese tea, but one may feel easy to serve alcohol as well - after all, this is a party! However one should try to be dressed in a little red - the Chinese consider red is a fortunate colour and put off evil spirits. One may also want to hang ornamental red lanterns - obtainable from Asian markets.
Besides these there is an extensive range of cakes and puddings which can be served as a dessert post dinner.
Here are a number of festive Chinese foods that will help make any New Year's Eve commemoration a hit, whether one is tossing a large bash or just enjoying a quiet dinner with a few close friends. Below are some recipe suggestions
Left behind chicken, beef and pork can all be sautéed with mushrooms, sprouts, onion and certainly eggs! The supplementary sauce is simple and tasty.
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
Original recipe yield: 4 to 6 servings
8 eggs, beaten
1 cup thinly sliced celery
1 cup finely cut onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken breast
1/3 cup cooked and crushed ground beef
1/3 cup chopped cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornstarch
This dish is simple to make, and full of flavour. The chicken is incredibly tender, and the ginger, garlic and soy sauce mingle to give it its genuine taste. Decorate with chopped fresh cilantro.
PREP TIME 45 Min
COOK TIME 30 Min
READY IN 2 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
4 skinless, boneless chicken breast halves - slashed into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package unprepared linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces
In an average, non-reactive bowl, mix the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this up as one and coat the chicken well. Cover and store it in the fridge for a minimum of 1 hour.
In an additional medium mixing bowl, mix the chicken broth, water, sesame oil and ground black pepper with the left over sugar, vinegar and soy sauce. In a separate small mixing bowl, melt the cornstarch with some of this combination and slowly put in to the bulk of the blend, stirring well. Set aside.
Cook the linguine according to package instructions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat unless it begins to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or unlessbrowned. Move this and all juices to a warm plate.
Heat up the residual vegetable oil in the wok or pan over high heat. Put in the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the retained sauce mixture and then the chicken. Boil unless the sauce starts to thicken, about 2 minutes. Add the kept noodles and chuck softly, covering the whole thing well with the sauce.
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