CHINESE NEW YEAR RECIPES

The Chinese New Year is the most important holiday of the year for the Chinese around the world. Here are some common and easy recipes to celebrate Chinese New year. Cook these delicious Chinese recipes and enjoy the new year with your family and friends.

The Chinese New Year is an important holiday in China and an occasion to celebrate for the Chinese community around the world. Feasting is an important tradition during the Chinese new year and they prepare many delectable dishes. Most of the Chinese recipes have a meaning behind them. For example: noodles mean a long leash of life, the round dumplings signify family reunion, the crescent shaped Jiaozi stands for wealth and prosperity, clams symbolize wealth and spring rolls signify prosperity as well. Find below some of the traditional Chinese New year recipes that can be prepared without much effort.

CHINESE DUMPLING RECIPE

Ingredients Butter 200g Sticky rice flour 500g Black sesame powder 200g Sugar 250 g Wine 1 tbsp Water as needed

Method Blend the butter with sesame powder, sugar, and wine and heat the mixture a little bit Make small balls from the mixture. Take 1/2 cup of sticky rice flour. Pour water into the flour and make flattened dough. Cook the dough in boiled water and then after taking the dough out let it cool down. Then place it in the rest of the sticky rice flour. Pour water and knead until the dough is smooth. Make the dough into small pieces. Shape it like a ball by hands first and then make a hole in the ball. Then add the sesame ball into it and close it up. Cook them in boiled water and keep stirring in one direction while cooking. When they start floating on the water, continue to boil for one minute in less heat.

CHINESE CHICKEN

Ingredients Boneless, skinless chicken cut into large chunks 1 cup Chicken broth 1/4 cup Zucchini cut into chunks 1 small Minced garlic 2 tbsp Cornstarch 1/3 cup Soya sauce 1 tbsp Rice wine 1 tbsp Chopped green onion 1 tbsp Oyster sauce 1 tbsp Hot pepper paste 1/4 tbsp Rice vinegar 3 tbsp Cornstarch mixed with 1-1/2 tbsp water 1-2 tbsp Sesame oil 1 tbsp

Method Cut the chicken into small pieces and coat it with cornstarch and keep it aside. Cut the zucchini on a shallow diagonal about 1" wide. After that roll the zuchhini halfway and slice to form chunks that are shaped like trapezoids. Blend garlic and green onion in a small dish. Mix the ingredients like broth,oyster sauce, soy sauce, hot pepper sauce, wine, and vinegar in a small bowl. In a small glass mix cornstarch with water. Heat the cooking pan over high heat for two to four minutes. Add vegetable oil; heat until it is very hot. Put the chicken in the pan and stir to break it up. Fry until the chicken pieces turn golden brown. Transfer chicken to a strainer so the small pieces and the oil gets filtered away. Place the pan back on high heat for few seconds. Put garlic mixture and fry. Add zucchini to it and toss a minute over high heat. Pour the sauce mixture and bring to a boil. Put cornstarch and boil until the mixture is thickened. Put chicken and sesame oil and heat through.

MANDARIN FRIED RICE

Ingredients Canola oil   Eggs 3 Minced garlic 2 tbsp Minced ginger 2 tbsp Chopped scallions, green and white separated 1 bunch Lapchang diced can substitute with 4 strips of cooked bacon 1 Cooked day old long grain rice 8 cups Thin soya sauce 3 tbsp White pepper 1/2 tbsp Salt to taste
Method In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

CHINESE NEW YEAR TURNIP CAKE

Ingredients Vegetable oil 2 tbsp Chinese dried mushrooms soaked overnight in water 8 ounces Pork sausage, sliced 1 pound Vegetable oil 1 tbsp Fresh ginger root 2 slices Turnips shredded 3 Chinese five spice powder 1 1/2 tbsp Salt 2 tbsp Chicken bouillon granules 1/2 tbsp Ground white pepper 1 tbsp White rice flour 2/3 pound Original recipe yield 6 to 8 servings

Method Peel the lauki(gourd) and grate it using the grater. Also grate the khoya. Take a middle-sized pan and fill it with 1/2 cup of water. Add the lauki and boil. When it gets boiled drain all the water to leave behind only the soft boiled lauki. In a large pan pour in the milk and boil for about 20 mins on medium flame, stirring occassionally. Add the grated khoya and mix well. Also pour in the sugar and stir well to dissolve it. Toss in the dry fruits and elaichi powder. Serve hot or cold, as you desire.