National Post (National Edition)
Bonnie Stern’s recipes for Chinese New Year.
HOW TO ENSURE THE YEAR OF THE ROOSTER GETS OFF TO A DELICIOUS START
This year, Chinese New Year falls on Jan. 28. Traditionally, preparations for the big night begin with a house cleaning, floor sweeping and hair washing — all so as to be ready for a new start in the new year.
Meanwhile, certain foods that are served during the celebration have particular meanings. For instance, spring rolls and dumplings, which resemble gold bars, represent wealth. Sweet rice balls represent close family ties. A whole fish or whole chicken represent plenty. And long noodles signify happiness and longevity.
If you celebrate Chinese New Year you probably already know what you’re serving, but it’s never too late to join in the festivities. And with these recipes, you’ll ensure that the Year of the Rooster has a delicious start.
Cook noodles in a large pot of boiling, salted water for 6 to 8 minutes or until just cooked through. Rinse. Drain well.
Meanwhile combine soy sauce with garlic, hot red pepper flakes, sesame oil, vegetable oil, sugar and vinegar until well blended.
Toss drained noodles with soy sauce mixture. Add green onions and cilantro.
It’s not a whole chicken but its quick and really delicious. Supposedly the recipe was originally made with one cup each soy sauce, rice wine and sesame oil but today the proportions are more like this. Whole slices of ginger and whole cloves of garlic can be used instead of chopped but I love it this way. Serve over steamed rice.
Heat 1 ½ tbsp vegetable oil in a wok or large, deep skillet. Add ginger, garlic and green onions. Cook, stirring constantly about one minute until fragrant. Remove to a bowl.
Return pan to heat and add remaining 1 ½ tbsp vegetable oil. Add chicken pieces and brown lightly.
Meanwhile add rice wine, soy sauce, sugar, sriracha and sesame oil to garlic mixture in the bowl. Add to the chicken. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the chicken is cooked through about 15 minutes for thighs or 10 minutes for breast meat. Stir in basil.
Heat oil in a large skillet. Add garlic and onion and cook 30 to 60 seconds until fragrant. Add carrots and celery and cook 2 minutes. Add mushrooms and cabbage and cook another 2 minutes. Add bean sprouts and heat thoroughly. Stir in green onions, cilantro, oyster sauce and sesame oil. Season to taste. Cool. Drain off any liquid. You should have about 4 cups vegetable filling.
Working with one sheet of phyllo at a time, keeping the remaining covered with a piece of plastic wrap, cut phyllo sheet in half. Fold each piece in half to form a rough square. Arrange each square on an angle like a diamond with one corner closest to you. Place 1 ½ tbsp filling in the lower middle of each. Brush pastry with oil. Fold bottom corner up over the filling, fold in the sides and roll up. Brush with oil. Arrange in a single layer on baking sheet lined with parchment paper. Repeat with remaining phyllo and filling.
Bake in a preheated 375F oven for 25 to 30 minutes, turning once or until browned and crisp. Serve with dipping sauce if using.