Celebrate Chinese New Year with LOVE

Chinese New Year is fast approaching. While January 1st is easy to remember, the specific date of Chinese New Year changes each year, as it falls on the first day of the lunar calendar. Often called the Lunar New Year, it celebrates the beginning of a new year with big family gatherings, gift giving, foods and display of festive decorations. It starts with the new moon on the first day and ends on the full moon 15 days later. The 15th day is called the Lantern Festival, which is celebrated at night with children carrying lanterns in a parade.

This year, the first day of the Chinese New Year which marks the Year of the Tiger, coincidently falls on February 14, the same date with Valentine’s Day.

I noticed that many hotels and restaurants try to cover both celebrations on their Menu . I saw one hotel offered Chinese New Year Brunch for Family and Romantic Dinner for Two.

As some people say that ’Cooking is an expression of Love’ so let’s celebrate Chinese New Year with Love and Love with Chinese cooking.

Cooking Chinese food can involve the entire family. It’s fun, healthy and taste great. I have found that Chinese cooking is excellent way to spend time with my family while maintaining a healthy diet.

Stir-frying is the most popular and common cooking technique used in Chinese cuisine. The most important things to know about stir-frying is preparation. Stir-frying is 90% Preparation and 10% cooking. Once you are ready stir-frying is quick, so you need to be ready.

Let’s try the famous Kung Pao Chicken.

I like the healthier version where the chicken is stir-fried instead of deep-fried, reducing the fat content.

Ingredients:

• 2 boneless, skinless chicken breasts, 100-150 gram each

Marinade:

• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 teaspoon sesame oil
• 1 1/2 teaspoons cornstarch

Sauce:

• 2 tablespoons dark soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar

Others:

• 8 small dried red chili peppers
• 2 cloves garlic
• 2 spring onions (scallions)
• 4 tablespoons oil for stir-frying, or as needed
• 1 teaspoon Szechuan peppercorn (optional)
• 1/2 cup cashew-nuts
• a few drops sesame oil (optional)

Preparation:

Cut the chicken into 1-2 cm cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables. In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the cashew-nuts and the spring onion. Remove from the heat and stir in the sesame oil.

Serve hot

With Love.....