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Chinese New Year's Annual Parade, Singapore
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Evrard, Alain
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Chinese New Year
Feast from Food & Wine
"Welcome the New Year with a Chinese feast. You'll find wonton wrappers
for
the dumplings in the refrigerated produce section and freezer sections
of super- markets and Asian groceries. Noodles are a symbol of longevity
(don't cut them!) and a whole fish represents prosperity.
The flavorful poaching broth for the chicken breasts (with soy, ginger,
star anise
and cinnamon) can be refrigerated and reused several times. Serve juicy
citrus
fruit, such as tangerines, for dessert."
Starters:
Hot and Spicy Cucumbers
Scallop Dumplings with Garlic Chives
Entrées:
Soy Sauce Chicken
(recipe below)
Steamed Whole Fish with Scallions and Ginger
(recipe below)
Side Dishes:
Stir-Fried Chinese Greens
Vegetable Fried Rice
Longevity Noodles
Soy Sauce Chicken
Recipe by Eileen Yin-Fei Lo
From 'Affairs of the Heart'
This recipe originally appeared in
Food & Wine
February, 1997.
Serves 6
“This
is a festive chicken dish, one that was always made for the birthday
of my Ah Paw (grandmother). Here I substitute chicken breasts for the
more traditional whole chicken. The flavorful poaching liquid can be
refrigerated and reused several times.”
4 cups
chicken stock
Three 3-inch-long cinnamon sticks
3 tablespoons brown sugar
4 star anise pods
One 2-inch piece ginger, smashed
1/4 cup mushroom soy sauce
1/4 cup Shao-Hsing wine or dry sherry
2 whole chicken breasts on the bone
with the skin (2 1/2 pounds)
In a large nonreactive saucepan, combine the
chicken stock, cinnamon sticks,
brown sugar, star anise and ginger and bring
to a boil over high heat. Add the
mushroom soy and return to a boil. Reduce the
heat to moderate and simmer for
20 minutes.
Add the wine and bring to a boil. Add the
chicken breasts, skin side down, and
return to a boil. Reduce the heat to low, cover and cook for 12 minutes. Turn
the chicken, cover and cook for 12 minutes longer. Remove from the heat and
let the chicken stand, covered, for 1 hour.
Remove the chicken from the liquid. Remove and
discard the skin and
bones.
Slice the breasts crosswise 1 1/2 inches thick and serve.
Wine suggestion:
A fruity but dry
Gewűrztraminer, such as
the 1995
Bouchaine
from California
or the 1995 Henry Estate from Oregon,
would play off the aromatic
elements in the poaching liquid.
Steamed Whole Fish with Scallions and Ginger
Recipe by Naomi Duguid and Jeffrey Alford,
from 'A Peak Experience in China'
This recipe originally appeared in
Food & Wine May, 1998
Serves 4
"In this classic southern Chinese dish, a whole fish is flavored
lightly
with
salt, ginger, scallions, wine and sesame oil, then placed on a plate
and steamed
for less than 20 minutes. Any leftovers are very tasty cold."
One 2-pound red snapper, black sea bass or
salmon trout,
cleaned and scaled
Sea salt
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 tablespoons Chinese cooking wine,
dry white wine or dry sherry
1 teaspoon Asian sesame oil
8 scallions - halved crosswise, finely
julienned and then
cut into 1-inch
lengths
1 tablespoon peanut oil or vegetable oil
Wash the fish in cold water and wipe dry. Make
3 parallel diagonal
2-inch-long
slashes on each side of the fish, slicing through to the bone.
Rub the fish
all over with 1 teaspoon of sea salt and lay it on a heatproof plate large
enough to hold it.
In a mortar, pound the ginger to a paste with
a pinch of sea salt. Take
one-third of the ginger paste and stuff a
little into each of the slashes in
the fish. In a small bowl, mix the remainder
of the ginger paste with the
soy
sauce, wine and 1/2 teaspoon of the sesame oil. Spoon the sauce into
the
cavity and on top of the fish and let marinate for 10 to 20 minutes.
Tuck one-fourth of the scallion shreds into
the cavity of the fish. Spoon
any
marinade from the plate over the fish and top with the remaining scallions.
To set up your steaming arrangement, pour
about 3 cups of water into a
large
wok and bring to a boil over high heat. Set the plate with the fish in
a metal
or bamboo steamer and cover tightly with a lid or with foil. When
the water is
boiling vigorously, put on oven mitts and carefully place the steamer in the
wok; the water should not touch the plate. Steam the fish
until it is opaque
throughout and flakes easily when pulled with a fork,
15 to 18 minutes.
Carefully remove the steamer from the wok.
When the fish is almost done, heat the peanut
oil and the remaining 1/2
teaspoon of sesame oil in a small skillet
until very hot. Remove the plate
with the fish from the steamer. Pour the hot
oil over the fish to glaze it
(steaming often leaves a very matte finish)
and serve the fish immediately
from the plate. Guests can lift pieces of fish
off the plate with chopsticks
as they eat or they can be served formal
portions. Be sure to serve a little sauce with the fish.
Wine suggestion:
Ginger and soy sauce accent the snapper's mild
flavor,
but this dish still
calls for a lighter white, such as a fragrant but dry Riesling
from Alsace. Look
for the 1994 Trimbach or the 1996 Lucien Albrecht.
Chinese New Year Feast, page 1
Chinese New Year Feast, page 3
Suggestions from our Archives:
Braised Chinese Mushrooms for a Crowd
Chinese-Style Shrimp, Celery and Ginger
Pancakes with Soy-Ginger Dipping Sauce
Beggar's Chicken
(Roast Chicken with
Mushroom and Pork Stuffing)
Cornish
Hens, Soy-Braised, with Coconut
Pineapple Sweet Rice
Kung Pao Chicken
Crispy Sweet-and-Sour
Fish
Hot and Sour
Salmon with Greens
Poached Halibut
with Hot-and-Sour Sauce
Szechuan Grilled Pompano
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