Chinese New Year Food Recipes


Chinese New Year is a time to celebrate and the festivity is brought about the different Chinese New Year recipes. Delicious and tasty, all these New Year recipes is worth a try.


Chinese Fried Rice
Ingredients
  • 1 cups white rice
  • 1 bunch of spring onion
  • 2 chopped carrots
  • 1 green capsicum chopped
  • 100 grams fresh beans
  • 100 grams cabbage
  • 1 tbsp vinegar
  • 1 tbsp soya sauce
  • ½ tsp Ajenomoto
  • 1 tsp white pepper powder
  • Salt to taste
  • 2 tbsp of oil


Method :
  • Cook rice with little salt till tender
  • Peel and cut carrots, beans, spring onions, capsicum, and cabbage into small pieces
  • Heat oil, add diced vegetables and fry in the sauce pan for 6-7 minutes
  • Add Ajenomoto, soya sauce and vinegar and stir
  • Cook for another minute
  • Add rice and mix well and continuously sauté in medium heat
  • Top with scrambled eggs with salt or small pieces of chicken fried with little salt.
  • Serve hot
Chinese Fried Rice

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Chinese Chowmein
Ingredients
  • 400 grams fresh noodles
  • 5-6 cups of water
  • 1 tbsp salt
  • 2 tsp garlic paste
  • 1 cup thinly sliced veg (cabbage, carrot, beans, capsicum)
  • 1 large onion thinly sliced
  • 1 tsp soya sauce
  • 4 tsp oil
  • 2 stalk Celery (sliced)
  • 1 tbsp vinegar
  • 1 tsp chilli sauce
  • ½ tsp Ajenomoto


Method :
  • Boil water with some salt and little oil
  • Add noodles and cook
  • Drain immediately and cool under running water till noodles are thoroughly cooled
  • Mix 1 tbsp oil into the Noodles and onions over high heat till onions are glossy
  • Add the veg and stir to mix well
  • Add soya sauce, salt, celery, vinegar and chilli sauce
  • Mix well and add noodles and stir fry till mixed well
  • Cook all this on high flame
  • Serve hot
Chinese Chowmein

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Chinese Steamed Dumplings
Ingredients
  • 500 gram flour
  • 500 gram boneless pork minced
  • 4 tsp soya sauce
  • 4 green onions, chopped
  • ½ cup bamboo shoots, chopped
  • ½ tsp rice wine
  • 1 cm piece ginger chopped
  • 1/4 tsp white pepper
  • 1 ½ tbsp white wine vinegar
  • ½ tsp sugar
  • 125 ml seasame oil
  • 1 tbsp coriander leaves chopped
  • Salt to taste


Method :
  • Mix the pork with onion, garlic, bamboo shoots, white pepper, rice wine, seasame oil in a bowl
  • Stir until it becomes a paste
  • Add 250 ml of water gradually to the flour
  • Knead it like dough, until firm and elastic
  • Make small balls, flatten each lightly with hand
  • Roll out each piece in circular shape
  • The center should be slightly thicker than the edges
  • Place about 20 gram of filing on each circle
  • Pinch the edges together into pleats
  • Place the dumpling in a steamer and steam for 5 min over high heat
  • Mix ginger, soya sauce, vinegar, sugar, coriander in a bowl and serve with dumplings
Chinese Steamed Dumplings

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Cashewnut Cookies
Ingredients
  • ½ cup butter softened
  • 1 cup brown sugar
  • 1 tsp Vanilla essence
  • 1 large egg
  • 1 tsp baking powder
  • 2 cups all purpose flour
  • ½ tsp baking soda
  • 1 cup sour cream
  • 1 cup chopped salted cashews
  • ½ cup butter
  • 2 cups powdered sugar
  • 3 tbsp milk

Method :
  • In a bowl, combine flour, baking powder and baking soda and keep it aside
  • In a mixing bowl, mix together ½ cup butter, brown sugar, egg, vanilla essence, and sour cream with electric mixer.
  • Stir in the flour mixture and then add nuts
  • Put dough onto buttered baking sheets using teaspoon
  • Cook at 190 degree Celsius for 8-10 mins
  • Remove from oven and let it cool on wire racks

For Icing
  • Heat ½ cup butter in a saucepan until light amber color
  • Remove from heat and add powdered sugar and the milk
  • Add more milk, if needed!
  • Frost the cookies

Cashewnut Cookies


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Chinese Chicken
Ingredients
  • Big chunks of chicken (boneless)
  • ¼ cup chicken broth
  • 1 small zucchini chunks
  • 2 tsp. minced garlic
  • 1/3 cup cornstarch
  • 1 tbsp. soya sauce
  • 1 tbsp. rice wine
  • 1 tbsp. green onion (chopped)
  • 1 tsp. oyster sauce
  • ¼ tsp. pepper paste
  • 3 tbsp. rice vinegar
  • 1 -2 tbsp. cornstarch (mix with water)
  • 1 tsp. sesame oil


Method :
  • Coat the chicken with cornstarch
  • Roll the zucchini for forming chunks
  • Mix broth, oyster sauce, soy sauce, hot pepper sauce, wine, and vinegar
  • Mix garlic and green onion
  • Mix cornstarch with water
  • Heat the vegetable oil and put the chickens in it.
  • Fry until golden brown
  • Now, mix the garlic and onion paste and fry it, to which add zucchini.
  • In this, add the sauce mixture and boil.
  • Add cornstarch and wait till the mixture thickens.
  • Put the chicken and sesame oil in it and cook

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Sticky Cake (Steamed Chinese Fruitcake)
Ingredients
  • 1 tbsp flour
  • 2 eggs (separate whites and yolks)
  • ¼ cup butter
  • ½ cup sugar
  • 1 ¼ cup glutinous rice flour
  • 1/3 cup milk
  • 1 cup dried fruits (diced)
  • 1 piece crystallized ginger
  • ½ cup chopped walnuts


Method :
  • Grease a pan
  • Beat the egg whites till it becomes stiff
  • Mix the butter and sugar and make the batter into a cream
  • Add the yolks
  • Add one-third glutinous rice flour and half of the milk
  • To this, add rice flour and milk till all gets mixed up
  • Put in the dried fruits
  • Add the beaten egg whites and make the cake batter
  • Steam the batter for about one hour (covered)
  • Cool and serve making think slices
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Spring Roll

Ingredients:

  • 6 dried black mushrooms
  • 1/4 pound lean pork
  • Marinades for Shrimp and Pork:
  • 1 tbsp soy sauce
  • 1/4 teaspoon sesame oil
  • A pinch of cornstarch
  • 10 medium raw shrimp, shelled and deveined
  • 1 tablespoon rice wine, dry sherry or sake
  • 1 teaspoon cornstarch

Other:
  • 1 cup mung bean sprouts
  • 1/2 red bell pepper
  • 4 Chinese garlic chives
  • 1/2 carrot
  • 1 cup shredded Napa cabbage
Sauce:
  • 2 tablespoons oyster sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 tablespoons dark soy sauce or low-sodium chicken broth
  • 1 teaspoon sesame oil
For Frying Spring Rolls:
  • 4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • 24 spring roll wrappers
Dipping Sauces:
  • plum sauce or duck sauce
  • Chinese hot mustard


Method:

  • Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.
  • Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.
  • Rinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.
  • Rinse the mung bean sprouts and drain thoroughly. Wash the red bell pepper and dice. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.
  • In a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. When the oil is hot, add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.
  • Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.

  • Add 2 tablespoons oil. When the oil is hot, add the vegetables, one at a time, beginning with the mushrooms, then the red bell pepper, cabbage, garlic chives, shredded carrot and mung bean sprouts.
  • Add the sauce to the wok. Add the pork and shrimp back into the pan. Heat through. Remove and cool.
  • Clean out the wok. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.
  • Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.
  • Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
  • Serve the spring rolls with the plum sauce and hot mustard for dipping.
Spring Rolls

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Longevity Noodles

Ingredients:

  • 8 cups water
  • 1 teaspoon salt
  • 1/2 pound dried thin egg noodles or spaghetti
Sauce:
  • 3 cups chicken broth or stock
  • 1 tablespoon soy sauce, or to taste
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch mixed with 4 teaspoons water
  • White or black pepper, to taste
Other:
  • 2 eggs, lightly beaten
  • 3 green onions (spring onions), finely chopped
  • 1/2 - 2/3 cup chopped cooked ham

Method:
  • Bring the salted water to a boil and parboil the noodles, using chopsticks to separate them.
  • Rinse the noodles repeatedly in cold water and drain thoroughly.
  • Divide the noodles equally among soup bowls.
  • Bring the broth or stock to a boil over medium heat.
  • Stir in the soy sauce, sesame oil, and pepper.
  • Give the cornstarch and water a quick re-stir and stir it in.
  • Remove the saucepan from the heat.
  • Add the beaten egg, pouring it slowly through the tines of a fork and stirring rapidly in one direction for about 1 minute.
  • Pour the hot broth over the noodles.
  • Garnish with the chopped ham and green onion. Serves 5 to 6.
Longevity Noodles