Chinese New Year's Dinner
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Cooking time: 45 minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Chicken and Vermicelli Soup Time: 15 minutes
2 cups chicken stock
1/4 cup vermicelli or other tiny pasta you could also take about 5 spaghetti noodles and break them
into 2" (5cm) lengths
2 green onions
small piece (about 1/4 cup size) of chicken, 1/4 - 1/3 of a chicken breast, freeze the rest for Tuesday
1 tsp soy sauce
1 tbs dry sherry
Heat chicken stock in medium sauce pan. Add noodles and cook until done, 7 - 8 minutes for vermicelli, 10 - 12 for spaghetti (whatever package says). Sliver chicken and add to stock. Simmer 5 minutes. Thinly slice onions, using about 1" (2.5cm) of the green. Add soy sauce and sherry to soup, stir. Ladle soup into bowls. Sprinkle green onions on top and serve.
White Cut Chicken and Ham in Green Paradise Time: 30 minutes
1 chicken breast, 6 oz (200gr) The original recipe calls for 1 whole freshly killed chicken....
1 slice country ham 1/8" thick (.6cm), 4 - 6 oz (200gr) Assuming it's a typical size
ham - 8" X 10" (20 X 25cm) slice
1/2 head broccoli
2 cups chicken stock
2 - 4 green onions rest of the bunch
3 slices peeled ginger, about 1" diameter (2.5cm) 1/16th" thick
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs chicken stock
Heat oven to 200F (120C). Have oven proof platter available. Heat chicken stock to boiling. Slice the green onions and peel and slice the ginger. Add ginger, onions and chicken breast to pot, cover and simmer. Simmer for 10 minutes or until done. Remove from stock and keep warm. Cut the broccoli into small pieces, including stems. Return the poaching stock to a boil and drop in the broccoli. Return to a boil then remove from heat and let sit for 3 minutes. Remove broccoli. Slice the chicken and the ham into pieces app 2" X 1" by 1/2" thick (5 X 2.5 X 1.25cm). Arrange the chicken and the ham slices in overlapping layers in the center of the platter. Nicely arrange the broccoli around the meat. Strain the cooking broth. Bring 1/2 cup of the cooking stock to a boil over medium heat. Dissolve cornstarch in cold chicken stock. Stir into simmering cooking liquid and stir until thickened and clear. Pour sauce over the chicken and ham. Serve. Or, in this case put into the oven to keep warm while you have the soup.
Note: Store remaining strained chicken stock in the fridge for use this week
Sweet and Pungent Carrots Time: 20 minutes
1 - 2 carrots this is meant as an accent dish
1/2 cup chicken stock
Sweet and Pungent Sauce
1 tsp cornstarch (maizena, corn flour)
1 tbs sugar
1 tbs red wine vinegar
3 tbs water
Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface. Put carrots small saucepan, add stock and cook, covered, 15 - 20 minutes or until are done. Remove carrots, discarding stock. Keep carrots warm. Add all ingredients for sauce to pan. Heat, stirring constantly until thick and clear. Pour over carrots and serve.
Basmati Rice Time: 20 minutes or whatever your package says
1/2 cup Basmati rice
1 tsp butter
1 cups stock or water - or half stock & half water
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water. Cook rice for length of time on package. When done fluff with a fork and serve.
Note: If you are having more people to dinner you can add the Red Sauced Shrimp.
For a bigger group add the Sweet and Sour Pork as well. You would have to double, triple, whatever the soup and rice....but that's easy.
Traditional Chinese dinners call for 1 dish per guest – so, 6 people, 6 different dishes, rice doesn't count ….we compromise….
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Cooking Schedule: 45 minutes |
Add chicken to soup |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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