Chinese New Year Recipe (Chicken）
Back in the old days, it is considering a luxury to have
chicken meat and therefore, it will only be served during important festivals
such as Chinese New Year where everyone in the family comes together.
Hence, eating chicken also symbolizes togetherness. And most important
part: the Chinese pronunciation of chicken is “Ji（鸡)”, it is almost as same as the
The chicken wings represent soaring high, means you can get
your raise in the future
The chicken feet mean you will grab your fortune in this
Take a chicken soup means that you will be surrounded by
peace and safe for the whole year.
Steamed Ginger Chicken
Blend (A) together into a paste and then fry (B) together.
12 cloves of garlic
100g of young ginger
90g of old ginger
0.25 cup of sesame
0.25 cup of sesame oil
2 tablespoons of oyster sauce
1 tablespoon of light soy sauce
1.5 teaspoons of sugar
for at least 20 mins
500g of chicken
1 teaspoon of salt
2 tablespoons of Chinese cooking wine - Shaoxing Huatiao
1 tablespoon of cornflour
1 tablespoon of ginger paste
Method: Steaming the dish
First, boil the water
Spread some ginger paste over marinated chicken and steam
for about 10 - 12 mins.
Mustard Green Chicken Soup ：A Taiwanese New Year Dish
1 whole chicken cut into pieces
800 g mustard green cut into 3-5cm lengthways
3 pieces ginger
Blanch the chicken and rinse under cold water to give it a
quick wash. This process gets rid of any unpleasantness from the chicken.
Put the chicken into a stockpot and add ginger. Add water
until the contents of the stockpot are covered. Boil it first then simmer for 1
and half hour.
Check the chicken meat is soft and put the mustard green
into the soup to cook along with the chicken. Season the soup and it’s ready to
Lotus leaf chicken crown
1double chicken breast on the crown from a 1.5 kg chicken,
50 grendered chicken fat, plus extra to season rice
4leaves wombok, blanched
1dried lotus leaf, soaked overnight in water
For the rice stuffing, heat the oil in a frying pan over
medium heat. Add the garlic and ginger and cook for 1-2 minutes or until
fragrant. Add the shiitake mushrooms and fry for 1 more minute. Add the rice
wine and cook for 1 minute, then add the cooked rice and break it up with a
large spoon. Add the chopped salted duck egg, spring onions, soy sauce, sesame
oil, white pepper and the extra chicken fat. Toss to combine well, then remove
from the heat and cool to room temperature, about 20 minutes.
Keeping as much of the skin in-tact as possible, carefully
push your fingers between the skin and breast meat to form a pouch between the
skin and flesh. Take care not to break the skin. Gently force the cooled rice
stuffing between the skin and breast meat to cover the crown evenly. Rub the
chicken in rendered fat and season with light soy sauce and white pepper. Wrap
the chicken in the blanched wombok leaves and finally wrap in the lotus leaf.
Place the wings in a shallow bowl, then place the chicken, breast–side up in a
large bamboo steamer basket and steam for about 45 minutes. Remove from the
steamer and allow to rest for 10 minutes.
Remove the lotus leaf from around the chicken and discard.
Separate the wombok leaves and set aside. Carefully cut the chicken breast
lengthways and remove from the bone. Place in a warm bowl and serve with
pickled mustard greens, black vinegar and smoked chilli paste.
Oven temperatures are for conventional; if using fan-forced
(convection), reduce the temperature by 20˚C. | We use Australian tablespoons
and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250
ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All
vegetables are medium size and peeled, unless specified. | All eggs are 55-60
g, unless specified.
pickled mustard greens
smoked chilli paste