Red Hot Recipes for Chinese New Year January 26, 2009  Save as Bookmark  Send this Page to Friend. Chinese New Year Home   Chinese New Year Wallpapers   Chinese New Year Customs and Traditions   Chinese New Year Greetings   Chinese New Year Superstitions   History of Chinese New Year   Know Your Chinese Animal   Learn About Your Chinese Zodiac Sign   Red Hot Recipes for Chinese New Year   Symbolism in Food and Decoration   The Chinese New Year Calendar   Jiaozi (Boiled Dumplings) New Year Special Ingredients : Jiaozi Dumpling dough 3 cups flour up to 1 1/4 cups cold water 1/4 teaspoon salt Filling - 300 grams fresh Chinese (Napa) cabbage 1/2 lb ground meat 1 teaspoon salt 1 TB soy sauce 1/4 tsp fresh ground white pepper, or to taste* 1/2 green onion, minced 2 slices fresh ginger, minced 3 TB sesame oil Directions : In a large bowl, dissolve the salt into the cold water. Slowly add the water to the flour, stirring to mix, until it forms a dough, adjusting the amount of water or flour as necessary. Knead the dough into a smooth ball. Cover and let rest for 20 minutes. While the dough is resting, prepare the filling ingredients. Add the salt, soy sauce, and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well. To make the dumpling dough: knead the dough until it forms a smooth ball. Separate into three equal sections. Shape each section into a cylinder approximately 1-inch in diameter. Cut each section into 20 equal pieces, scoring the dough if necessary. Roll out each piece into a 3 - 3 1/2 inch circle. To make the dumplings, place a small portion of the filling into the middle of each wrapper. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings. The recipe should make approximately 60 dumplings. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, the boiled dumplings can be pan-fried at this point. Serve with your favorite soy dipping sauce. Jiaozi dumplings can be frozen in a sealed plastic bag.     Chicken Velvet Ingredients : 2 chicken breasts, 6 to 7 ounces each, boneless, skinless 1 cup plus 2 tablespoons chicken stock, divided (see directions for a chicken stock recipe) 2 egg whites 1 tablespoon cornstarch Salt and pepper, to taste 3 cups oil for deep-frying, or as needed 2 tablespoons oil for stir-frying 2 leeks, cut on the diagonal into 1-inch pieces 1 tablespoon soy sauce 1 teaspoon granulated sugar 2 teaspoons rice vinegar a few drops sesame oil 1 tablespoon cornstarch dissolved in 2 tablespoons water 4 tablespoons chopped Chinese or Virginia cooked ham Directions : Chop the chicken breasts into bite-sized chunks. Use a food processor set at low speed to mince the chicken breasts. Add 2 tablespoons good chicken stock to the minced chicken, a few drops at a time, until you have a paste-like consistency. Beat the egg whites until they are just beginning to stiffen. Carefully fold the beaten egg white into the chicken mixture. Add the cornstarch and salt and pepper. Heat the wok. Add the oil for deep-frying and heat to 360 degrees Fahrenheit. When the oil is ready, add the chicken mixture and deep-fry quickly, using cooking chopsticks to separate the individual pieces. Turn over and cook the other side (total cooking time should be 2 to 3 minutes). Remove and drain on paper towels. Remove the oil and clean out the wok. Heat 2 tablespoons of oil in the wok. Add the chopped leeks. Stir-fry for 1 minute, then stir in the soy sauce and sugar. Stir-fry until the leeks until they turn bright green. Remove from the wok. In a medium saucepan or the wok, bring the remaining 1 cup chicken stock to a boil. Add the chicken mixture. Bring back to a boil, and stir in the rice vinegar and sesame oil. Taste and add soy sauce, sugar, salt, or other seasonings as desired. Thicken with the cornstarch slurry. Serve hot on a platter with the leeks. Garnish with the chopped ham. Variations : Chicken Velvet is frequently served with stir-fried snow peas and/or dried mushrooms. To prepare, remove the strings from the snow pea pods. Soak the dried mushrooms in water for 20 minutes and remove the stems. Use in the recipe in place of the leeks.     Pineapple Fried Rice Ingredients : 1 cup small cooked shrimp 8 rings canned pineapple, drained 1/2 carrot 1 red bell pepper 1/2 yellow onion, chopped 1 green onion, white and green sections 1 - 2 tablespoons canned hot Japaleno peppers, such as Scarpone's, or to taste 2 tablespoons oil for stir-frying, or as needed 1 teaspoon minced garlic 1 teaspoon minced ginger 2 cups cold cooked rice, scented jasmine or basmati if possible 1 to 2 tablespoons light soy sauce 1 teaspoon curry powder, or to taste Sugar, to taste Garnish as desired (see the recipe directions for suggestions) Directions : Cut the shrimp in half if desired. Cut the pineapple rings into wedges. Wash and grate the carrot. Wash the bell pepper, remove the seeds and cut into bite-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno pepper. Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides. When the oil is hot, add the garlic, ginger and chopped Jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute, then add the red bell pepper and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly. Add the rice, and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce. Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot. Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.     Kung Pao Chicken Ingredients : 1 egg white 2 teaspoons cornstarch Pinch of salt 1 pound skinless boneless chicken breasts, washed, patted dry, cut into 3/4-inch cubes 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 2 teaspoons reduced-sodium soy sauce 1 teaspoon sugar 1/2 teaspoon hot chili paste 1 garlic clove, peeled, ends removed, minced 3 tablespoons water 2 teaspoons peanut oil 4 dried Sichuan chili peppers, seeds removed and discarded 3 cups steamed broccoli florets 1/4 cup unsalted dry-roasted peanuts, coarsely chopped Directions : 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.     Long Life Noodles in Vegetable sauce Ingredients : 8 ounces wheat noodles or thin spaghetti Nonstick cooking spray 1 tablespoon minced fresh garlic 1 medium cucumber, thinly sliced 3 green onions, cut into 2-inch lengths and thinly sliced lengthwise 1/2 teaspoon chili pepper flakes or to taste 2 tablespoons cornstarch 2 cups low-sodium, fat-free beef broth 1/2 teaspoon ground black pepper 1/4 teaspoon five-spice powder or to taste Sesame oil 2 sprigs fresh cilantro, chopped Directions : Cook the noodles according to package directions or until tender. Drain the noodles in a colander and rinse with cold water. Set aside. Lightly coat a nonstick wok or frying pan with cooking spray and place it over medium heat. Add the garlic, cucumber, green onions and pepper flakes. Cook until the garlic begins to brown, 2-3 minutes. Dissolve the cornstarch in the broth and add it to the pan with the black pepper and five-spice powder. Stir occasionally until the sauce thickens. Add the noodles to the vegetable mixture; toss. Sprinkle with sesame oil, garnish with cilantro and serve hot.     Crispy Fish with Sauce Ingredients : 4 large Chinese dried black mushrooms 1 tbsp. peeled, minced FRESH ginger 2 tsp. minced garlic 1/3 C thinly sliced carrots 1/3 C thinly sliced bamboo shoots 1/3 C snow peas, cut in half lengthwise 1 tbsp. rice wine 2 cups chicken broth 1/3 C oyster sauce 3/4 tsp. salt 1 tsp. sugar 1/3 C soy sauce 2 tsp. rice vinegar 3 tbsp. cornstarch mixed with 3 tbsp. water 2 tbsp. peanut oil 1 tsp. sesame oil shake of white pepper Directions : Soak the dried mushrooms in water to cover, and set aside. Minceginger and garlic and put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small bowl. Combine rice wine, chicken broth, oyster sauce, sat, sugar, soy sauce, and vinegar in a small bow. Combine cornstarch with water in a small dish. Remove dried mushrooms from bowl and squeeze aout excess liquid. They should be fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2" wide strips and place in dish with carrots. Heat wok over high heat for 2 to 3 minutes. Add vegetable oil and heat 30 seconds. Move the wok around so the oil coats the sides. Add ginger mixture and stir 15 seconds. Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add cornstarch. Bring to a boil. Add sesame oil, a little white pepper (black can be substituted) and pour over hot fried fish. Fish : Buy firm fillets and cut into serving sizes. Soak in salt water for 30 minutes. Drain and rinse. Pat dry. Dip in beaten egg and coat well with cornstarch. Fry in hot oil to cover until golden brown. Remove with a slotted spoon. Drain briefly and transfer to serving platter. Ladle sauce over fish.     Baked Hoisin Sauce Chicken Wings Ingredients : 15 chicken wings 1 tablespoon honey or syrup 4 tablespoons hoisin sauce 3 tablespoons warm water 3/4 teaspoon salt 1/2 teaspoon black pepper 2 garlic cloves, finely minced 1 scallion, finely minced 1 slice fresh ginger, minced Directions : Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger. Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade. Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning. Transfer chicken wings to a serving platter and serve hot or at room temperature.     Chinese Lemon Chicken Ingredients : 2 tablespoons Dry sherry 4 green (Spring) onions, chopped 1 Piece of root ginger, shredded 500g (1 pound) boned chicken, cut into 1 inch strips 2 Celery sticks, sliced 125g (4oz) button mushrooms, quartered 1 Green pepper, cored, seeded, and sliced 2 tablespoons Light soy sauce Shredded rind of 2 lemons A few lemon slices to garnish 2 tablespoons oil. Directions : Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes. Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper. Stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for a further minute. Pile into a warmed serving dish and garnish with lemon slices.     Jin Dui (Chinese Sesame Cookies) Ingredients : 6 oz sweet potatoes 10 oz red bean paste 1 1/2 cups glutinous rice flour 1/3 cup plain flour 2/3 cup white sesame seeds 2 tablespoons sugar 1/2 cup hot water Directions : 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.     Chinese New Year Cake Ingredients : 3 Chinese dried red dates 5 slabs brown candy (peen tong), about 11 ounces 3 teaspoons vegetable oil 7 cups glutinous rice flour 1 tablespoon white sesame seeds 1 large egg vegetable oil, for pan-frying Directions : In a small bowl, soak the red dates in 1/4 cup cold water for 30 minutes, or until softened. When softened, remove and discard the pits. Cut each brown candy slab into 8 pieces. Place sugar in a heatproof bowl, pour 2 cups boiling water over the sugar, and set aside until dissolved and completely cooled. Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as souffl� dish, with 2 teaspoons vegetable oil. In a large bowl, place rice flour. Make a well and stir in cold sugar water. Knead dough in the bowl, adding an additional 1/3 cup cold water until dough is smooth, slightly moist, and shiny, 5 to 10 minutes. Place the dough in the prepared dish and pat until it fills the dish evenly. Cut the red dates into halves and place cut-side down in a ring around the outside of the dough, leaving a few to decorate the center. Sprinkle the top with sesame seeds. Coat with the remaining 1 teaspoon oil, using your fingers and lightly pressing down on the dates and sesame seeds. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, and steam 35 to 40 minutes on high heat. Check the water level and replenish, if necessary, with boiling water. The cake is done when it begins to pull away from the sides of the pan. Carefully remove the dish from the steamer and pour off any excess liquid on the surface. Place on a rack to cool. Loosely cover and set at room temperature in a cool room until the next day, when it will be ready to eat. Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto the cutting board. Wrap the cake in plastic and refrigerate until ready to use. When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/4-inch-thick slices. This is the typical way of slicing a cake Chinese style. Beat an egg in a small bowl, until frothy. Dip the slices in egg. Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok, add the egg-dipped slices in batches and cook 2 to 3 minutes per side, until golden brown. Serve immediately.