Happy Chinese New Year of the Ox / Bourbon Chicken

 

Kung Hei Fat Choy! Happy Chinese New Year!

Friday is the start of the Year of the Ox.
Think of it as a second chance to make - and KEEP - New Year's resolutions!
The festivities last until the full moon rises, about two weeks from now.
Your behaviour on New Year’s Day sets the tone for the year.
No pressure.

There are many traditions observed over the New Year period:
    •    Decorate your house with apricot and peach blossoms,
                 symbols of new beginnings.
    •    For happiness and wealth eat persimmons.
    •    Do not cut your hair or use sharp knives or scissors on New Year’s Day
                 as you may cut off good fortune.
    •    Wear red to scare away evil spirits and bad fortune.
    •    Give red envelopes to friends and family for good luck and prosperity.


There are also food traditions and meanings:
Traditional dishes are steamed rice pudding, long noodles, and dumplings
Uncut noodles is a symbol of longevity
Fish and chicken are symbols of prosperity
Oranges and tangerines will give you luck, wealth, good health, and a long life

Many people avoid meat on the first day to bring good luck in the New Year.
Day seven is the birthday of human beings. Long noodles (for longevity) and raw fish (for success) are traditionally eaten on that day.
On the 13th day, people eat rice congee and mustard greens to settle their stomachs.
The 14th day is spent getting ready for the Lantern Festival and eating leftovers.

Covid-19 has brought changes to our lives over the past year.
One of the simple pleasures of being a senior is going to a mall for a bit of mall walking, doing some shopping, maybe seeing a movie and enjoying a meal at the food court.
I believe that food courts are so much better than restaurants.
We don’t have to choose a particular type of food, but can enjoy Chinese and Italian food at the same time.
Does it get any better than that!

Our local mall has a Chinese outlet next to a Cajun one, and they seem to be operated by the same family, whose members could often be found cheerfully handing out samples of Bourbon Chicken in pre-Covid times.
It is actually a Cajun dish named after Bourbon Street in New Orleans.
Whatever… it’s delicious and easy, so we can enjoy it, even during the pandemic.


Hints:

Don’t have boneless, skinless chicken breasts? This recipe also works with pork.

If you want more of a kick, add more bourbon.

If you want a thicker sauce, double the cornstarch water mixture.

This recipe makes enough for two, but it’s easy to increase if you're feeding the family.
Don’t worry about the kiddies - the alcohol burns off.
If you’re cooking for more than two people fry the chicken in batches and remove the fried pieces to a bowl. If the chicken is crowded it won't brown as nicely.
Return the browned chicken to the pan before adding the sauce.


                        Bourbon Chicken

Cut into 1-inch cubes
two chicken breasts (about 10 ounces)

Place in a small bowl
2 tablespoons low sodium soy sauce
2 tablespoons dark brown sugar
2 tablespoons rice wine vinegar
1 tablespoon bourbon

Place in a large skillet
1 tablespoon canola oil
Heat and add the chicken.
Sauté until fully cooked and browned.
Add
1 teaspoon garlic powder
1/4 teaspoon ground ginger
Stir-fry for 1 to 2 minutes.
Add the bourbon sauce to the chicken and simmer for 2 to 3 minutes.

While the chicken is simmering, place in a small bowl
1 teaspoon cornstarch
1 tablespoon water
Stir together and slowly add the mixture to the sauce.
Stir frequently until it thickens, about 2 to 3 minutes.

Garnish with
sesame seeds and chopped green onions, if desired

Serve immediately with rice or pasta and vegetables.

                           ~~~
If you’d rather not cut the chicken, here’s an easy variation that feeds four.

                        Bourbon Chicken

Place in a large skillet
3 tablespoons oil
Sauté
1 clove garlic, minced
1 onion, chopped
Remove garlic and onion from skillet with a slotted spoon.
Add
4 skinless, boneless chicken breasts
Brown on both sides.
Add
2 tablespoons chicken stock
2 tablespoons bourbon
salt and pepper to taste
the fried garlic and onion
Stir all together.
Cover and simmer over low heat for 25 minutes, until the chicken juices run clear.

Garnish with
sesame seeds and chopped green onions, if desired

Serve immediately with rice or pasta and vegetables.

Happy Chinese New Year / New Year Traditions & Fried Rice Recipes

Kung Hei Fat Choy!

On Friday the new moon with usher in the Year of the Rat, the Yang Metal Rat, to be exact.

The festivities start with the new moon and last until the full moon rises.

That’s plenty of time to party hearty!!

A New Year always means a new beginning. 

To celebrate properly one should have paid off all debts, purchased new clothes, painted the front door, and gotten a new haircut.

Maybe trying a new recipe counts, too.

There are many different food traditions observed over the New Year period:

Traditional dishes are steamed rice pudding, long noodles, and dumplings

Uncut noodles is a symbol of longevity

Fish and chicken are symbols of prosperity

Eat oranges and tangerines for luck, wealth, good health, and a long life

For happiness and wealth, eat persimmons

Two other posts that have more Chinese New Year customs:

Carmela Soprano's Chicken with Parsley Crumbs 

Carmela Soprano's Chicken Paillards with Tomato-Olive Salad 

Homes are cleaned before the beginning of the new year, so do try to give the place a quick once over.

And put away all cleaning equipment before New Year's Eve because good fortune may be swept away if you are tempted to clean on New Year's Day.

Don't use sharp knives or scissors on New Year’s Day as you may cut off good fortune.

Your behaviour on New Year’s Day sets the tone for the year.

No pressure.

Many people avoid meat on the first day to bring good luck in the New Year. 

Day seven is the birthday of human beings. Long noodles (for longevity) and raw fish (for success) are traditionally eaten on that day. 

On the 13th day, people eat rice congee and mustard greens to settle their stomachs.

The 14th day is spent getting ready for the Lantern Festival and eating leftovers. 

The first Fried Rice recipe would be perfect for Day 14, or any day when you have leftover bits of a roast, or have cooked too much rice.

Waste not, want not.

Hints:

You could also add sliced mushrooms and/or celery with the peas and carrots.

Both recipes can also be prepared with half chicken and half shrimp or all shrimp. 

About recipe #1… Have some leftover turkey, beef or pork? That would be good, too.

About recipe #2… You can prepare it with more or less garlic powder or ground ginger.
You can also use 1 cup frozen carrots, or 2 cups peas and carrots.

                        Fried Rice, using leftovers

Finely chop

1 small onion

Have on hand 

8 to 12 ounces cooked peas and carrots, or thawed  

1 teaspoon minced garlic

3 Cups cooked white rice

about a pound of cooked chicken, cut in bite-sized pieces (see hints)

In a small bowl beat

3 eggs

Place in a large skillet  

2 Tablespoons oil 

Heat the oil over medium high heat. 

Add 

The beaten eggs and stir fry until cooked. 

Remove the eggs from the skillet and set them aside.

Place in the same skillet  

2 Tablespoons oil

Add

the chopped onion

the peas and carrots

the minced garlic

Stir fry until the onion is tender. 

Lower the heat to and add

the 3 Cups cooked rice

1/8 - 1/4 Cup soy sauce

The cooked chicken

Blend all together well and stir fry until thoroughly heated, about 5 minutes. 

Add the eggs back to the skillet and stir to combine.

Remove from heat.

Top with chopped green onion (optional) and serve.

                        Easy Fried Rice, without leftovers

Cut into bite-sized pieces

4 boneless skinless chicken breasts, about a pound

Finely chop

1 onion

You want to have 1 Cup of chopped onion.

Thinly slice

carrots

You want to have 1 Cup of sliced carrots.

Place in a large skillet  

1 Tablespoon oil 

Heat on high heat. 

Add 

the cut up chicken

Stirring constantly, cook 8 minutes, or until chicken is cooked through. 

Add 

1 Cup frozen peas
1 Cup finely chopped onion
1 Cup sliced carrots 

Cook and stir 3 minutes. 

Stir in 

4 Cups chicken broth
2 Tablespoons soy sauce 

1/2 teaspoons garlic powder

1/2 teaspoons ground ginger 

2 Cups white rice, uncooked 

Bring to a boil. Cover and simmer 20 to 30 minutes, until the rice is tender.

Remove from heat, stir and serve.

Folklorama: Pancit and Deep-Fried 5-Spice Chicken

Pancit

The Japan Pavilion and the Seoul Pavilion were not the only Asian Pavilions sharing their culture during the 1980 Folklorama.

There was also a pavilion from the Philippines, as well as two pavilions from China.

The Chinese Pavilion, sponsored by the Chinese Benevolent Association of Manitoba, only posted a greeting without a recipe, while the Cathay Pavilion had a writeup and a chicken recipe.

So we’ll get to know the Philippines and Cathay in this post. 

Sponsored by the Philippine Association of Manitoba, the Philippine Pavilion, at 1720 Fleet Street, wished everyone Maligayang Pagdalo - Happy Attendance!

Their piece started by saying:

This tropical pavilion offers warm-hearted hospitality, colour and excitement.

There were Philippine handicrafts on display: delicate wood carvings, bamboo baskets, and embroidered gowns.

The entertainment focused on the Philippine Folk Dancers, who did dances ranging from those with a romantic Spanish influence to those with a bit more energy.

The steaming dishes of adobo, lumpa, leche flan and pancit, accompanied by the San Miguel beer, were the main attraction.

The Cathay Pavilion was sponsored by the Institute of Chinese Language, Culture, and Arts Incorporated, and took place at General Wolf School at 661 Banning Street.

The classrooms were handy for all the displays they had: authentic and replica Chinese artifacts, carved ivory, porcelain sculptures, Chinese costumes, embroideries, paintings, 'self works', cloissone, postage stamps, and folkcraft paper cutting.

The entertainment included songs and classical dances from different regions of China.

There was a wide choice of drinks: Chinese liqueur, liquor, wine and beer, Mau Tai, Lychee wine, and Chu Yeh Ching, as well as domestic alcoholic beverages. 

Soft drinks and Chinese teas were also available.

The menu included familiar favourites, such as won-ton, fried rice, chow-mein, spring rolls, and ‘meat dishes with subtle oriental spices’, as well as fortune and almond cookies, and dim-sum.

In the current Folklorama50 brochure we now have a Pearl of the Orient Philippine Pavilion as well as a Chinese Pavilion, which is being sponsored by the Winnipeg Chinese Cultural and Community Centre.

I don't know what happened to the other two sponsors.

Probably best to not ask too many questions.

Hints:

Accent is a brand name for MSG.

The recipe for pancit didn’t mention how to prepare the noodles.

I’ve lived in Winnipeg for 44 years and have enjoyed many different recipes for pancit which, over the years, has become a potluck staple in Winnipeg.

Everyone has a favourite variation and they’re all good.

If you don’t have exactly the same ingredients, or a little more or less of an ingredient or two, feel free to create your own variation.

Back to the noodles…

Bihon is the Filipino word for rice sticks, rice vermicelli, or rice noodles.

Soak the dry noodles in warm water for about 5 to 10 minutes before cooking to remove the starch and to soften the noodles before stir-frying.

After they are soft, drain them in a colander.

They will still bit a bit stiff.

Pancit leftovers can be refrigerated, covered, for a couple of days. 

You can reheat it in a microwave or in a skillet.

When frying the chicken for the Deep-Fried 5-Spice recipe, don’t crowd the pot.

Better to cook in two, or three, or more batches, depending on the size of your pot.

                        Pancit

Leaving the tail, fillet 

1/2 pound shrimp

Place each of the following in a small bowl

1 Tablespoon cornstarch

1 egg white

Dip the shrimp in the cornstarch, then the egg white and set aside.

Slice 

1 chicken breast

Coat with cornstarch and set aside.

Place in a large pot

2 Tablespoons oil

Heat over high heat and add

2 cloves garlic, crushed

1 onion, chopped

1/2 pound lean pork, sliced

5 chicken livers

the prepared shrimp and chicken

Season with

2 teaspoons salt

1 teaspoon Accent

2 Tablespoons soya sauce

Pour in 

1 1/2 Cups chicken broth

Bring to a boil and add

1 carrot, in long strips

1 head cauliflower, chopped

4 cabbage leaves, shredded

1/4 Cup pea pods

1/3 Cup chives

Simmer until the vegetables are tender.

Combine in a small bowl

2 Tablespoons cornstarch

1/4 Cup water

Stir into the mixture.

Add

1 package rice noodles or dried Chinese noodles (see above)

                        Deep-Fried 5-Spice Chicken 

Cut into bite-size pieces

1 chicken (2 2/3 pounds)

Place the meat in a large bowl.

Combine in a medium bowl

1 teaspoon salt

1/4 teaspoon MSG

1 teaspoon sugar

1 Tablespoon soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon 5-spice powder

1 Tablespoon rice wine

2 slices ginger root

2 stalks green onion

Pour over the chicken and let stand for 30 minutes.

Remove the ginger slices and onion stalks.

Place in a clean, dry medium bowl

4 Tablespoons cornstarch

Beat in another medium bowl

1 egg yolk

Dip each piece of chicken in the egg yolk and then in the cornstarch.

Set aside.

Heat, over medium heat, in a large heavy pot or wok

6 cups oil

Deep-fry the chicken pieces for 4 minutes.

Remove the chicken and heat the oil until very hot.

Add the chicken pieces and deep-fry an additional minute.

Remove the chicken, drain and place on serving plate.

Serve with salt.

Spice Blends: Tandoori, Curry, Chinese Hot Mustard - Margaret Ullrich

I live in the north end of Winnipeg.

My neighbours are a pretty diverse bunch, ethnically speaking.

One thing we have in common is having to make dinner for the family.

Kids are great at loving to try something different, food-wise, especially if their friends are eating it.

There are worse things they can want to do.

One day when I was getting groceries, a Filipino mom approached me and shyly showed me a few bags of different grated cheeses.

Seems her kid wanted tacos and she wasn't sure which was the right mix to get.

And at least once a month I can see my neighbour, an East Indian Mom, tossing out a few boxes from a local take out pizza restaurant on garbage day.

So it goes.

If your kids would like something Asian for dinner, no problem.

Just buy a few bags of cumin, coriander, turmeric, allspice, cayenne, cinnamon, ginger, paprika, and cardamom.

And don't forget the powdered mustard and dry minced garlic.

Easy enough, and they are delicious in other recipes, too.

Tandoorie Spice Blend

1 1/2 teaspoon dry minced garlic

1 1/2 teaspoon salt

1 Tablespoon paprika

2 teaspoons cayenne

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

Makes a scant 1/2 Cup

Homemade Curry Spice Blend

2 Tablespoons ground cumin

4 teaspoons ground coriander

4 teaspoons powdered mustard

2 teaspoons ground turmeric

1 teaspoon ground allspice

1 teaspoon cayenne 

1 teaspoon ground cinnamon

1 teaspoon ground ginger

Makes 1/2 Cup

Hot Chinese Mustard

Mix mustard powder with water (or vinegar, or a mix of the 2)  

Let stand 10 minutes

Links for Spices, Spice Blends, Uses and Recipes

It's the Holiday Season!!

There are so many smells and spices in the air.

Delicious... wonderful... inviting...

Try something new!!

Allspice

Anise

Caraway

Cardamom / Sugar & Spice Blend

Cayenne / Tandoorie Spice

Celery Seed / Seafood Spice

Cinnamon / Apple Pie Spice

Cloves / Pumpkin Pie Spice

Coriander Seed / Curry Blend

Cumin / Fajita Blend

Fennel

Ginger

Nutmeg & Mace

Mustard / Hot Chinese Mustard

Paprika / Season Fish, Salads & Noodles

Paprika / Meat and Poultry Seasoning

Thyme / Salad Dressing

Mustard (seeds and ground) / Homemade Hot Chinese Mustard - Margaret Ullrich

Mustard is not a mystery ingredient.

It's probably the first spice a kid grabs.

Especially in the summer.

I mean, what's a hot dog without mustard?

Everybody knows that creamy golden glop on top.

And prepared mustard comes in such a variety of strengths.

Notice I said "Prepared".

Yes, mustard, as most folks know it, is prepared.

Prepared from, you guessed it, seeds.

Just like Fennel and Caraway, Mustard can be bought as seeds.

Really.

And you can actually use the seeds, as is.

Add a few to pickling brine.

Dry-roast seeds in a skillet until they pop, then add to braised cabbage 

or hot green beans.

Add some to simmering brisket or corned beef.  

Make this a St. Patrick's Day they'll remember!!

And just like the other seeds, you can easily grind Mustard seeds.

That's what the big companies do to make your old favorites.

You can do it, too!!

And what fun you can have with the powdered mustard!

Add, with roasted seeds, to white sauce.  Serve with fish and meat.

Small hint:

Mix it with cold water to make a paste before adding to other food, 

to prevent clumping.

Which reminds me...

Like Chinese take-out?

Want to have more Hot Chinese Mustard?

You can make your own!!

Hot Chinese Mustard

Mix powder with water (or vinegar, or a mix of the 2)  

Let stand 10 minutes