Ni Hao! Hello!
To quote Wikipedia : “Chinese New Year is an important Chinese festival celebrated at the turn of the Chinese calendar. In China, it is also known as the Spring Festival. The first day of the New Year falls between January 21 and February 20. Because the Chinese calendar is lunisolar, and because the holiday is not solely observed by “Chinese” cultures, the Chinese New Year is sometimes referred to as the “Lunar New Year”.
With Lunar New Year being celebrated on February 19th, I decided on a Chinese spread for the evening… Nothing authentic about it…. just another excuse to make all the dishes I love, on a single day! I’m sharing this spread with Angie and my Fiesta Friday Family! Come, join us 😀
– Vegetable Sweet Corn Soup
– Chicken Lettuce Wraps
– Kung Pao Chicken
– Fortune Cookies
This is how I made ’em
Veg. Sweet Corn Soup
1 tsp Oil
2 cloves Garlic, minced
1/2 cup, Carrots, finely chopped
1/2 cup, Celery, finely chopped
1/2 cup, Corn Kernels
1/2 cup, Beans, finely chopped
1 1/2 cups Cream Style Corn
4 cups Water/Veg. Broth
2 tsp Chilli Vinegar
1/2 tsp White Vinegar
2 tsp. Cornstarch + 1/4 cup water : Cornstarch Slurry
1/4 tsp White Pepper powder
1 pinch Sugar
Salt to taste
Spring Onion Greens (greens only) to garnish
1. In a saucepan/ vessel, heat oil on medium heat. Once the oil is hot, add minced garlic and sauté till the raw smell disappears. Next add the chopped veggies – carrots, beans, celery & corn kernels. Give it a nice mix with a garlic and sauté for about a minute or 2.
2. Next, add the water/broth along with the cream style corn to the saucepan and combine well. Bring this mixture to a rolling boil. As soon as the mixture starts boiling, froth will start collecting on top. Carefully remove the froth, using a spoon.
3. Cook the mixture until the veggies soften a bit. Do not overcook. The veggies should retain the crunch. Now season the soup with salt, pepper, vinegar and sugar. The quantities of the seasonings mentioned above are the quantities I used. Please feel free to alter to suit your taste buds. If you do not have Chili vinegar, just use plain vinegar, but be careful – do not add too much.
4. Next, add the prepared cornstarch slurry (give it a good mix before adding as cornstarch tends to settle at the bottom) to the above mixture, a tablespoon at a time – keep stirring. The quantity of slurry to be added will depend on how thick you want the soup to be. Add accordingly and combine well. The soup will start to thicken and the mixture will have a slight glaze by now.
5. Check & adjust the seasoning as required. Turn off the heat, the soup is now ready. Garnish with spring onion greens and serve hot! Enjoy!
Chicken Lettuce Wraps
2 tsp Sesame Oil/ Oil
500 gms. / 1lb Ground Chicken
1/2 cup Mushroom, chopped(optional)
1.5 tbs Garlic, minced
2 tsp Ginger, grated
1/3 cup, Spring onion greens, chopped (greens only)
3/4 cup or 8 oz can, Water Chestnuts, chopped (rinsed & drained)
1.5 tbs Red Chili Sauce/ Sriracha (or to taste)
1 tbs Hoisin Sauce
1/2 tsp Vinegar
A pinch, Black Pepper Powder
1 head, Iceberg Lettuce (rinsed & drained)
1 tbs Low sodium Soy Sauce
1 tbs Dark Soy Sauce
1/4 cup Hoisin Sauce
1 tbs Rice Cooking Wine
1/4 tsp White Pepper Powder
Salt to taste
Dipping Sauce – Mix Well and Set Aside
2 tsp Chilli Garlic Sauce
4 tbs Soy Sauce (reduced sodium)
1. Mix all ingredients under the marinade list and set aside. In a bowl, take the ground chicken, mushroom(if using) and chopped water chestnuts. To this add the prepared marinade and set aside for 20 minutes.
2. In the mean while heat oil in a skillet over medium heat. Once the oil is hot, add the minced garlic and grated ginger and cook till the raw smell disappears. To this add the marinated chicken mix. Cook the chicken mix, until the chicken is fully cooked and is no longer pink. Drain/ dry any excess water left after cooking the chicken.
3. Add the red chili sauce, 1tbs hoisin sauce and vinegar to the chicken- mushroom-water chest nut mixture. Combine well. Check for seasoning and add the salt(if required) & black pepper powder.
4. Add the chopped spring onion greens and combine well. Cook for another minute and turn off the heat. The chicken is now ready to be served. Garnish the chicken with spring onion green and serve with Lettuce leaves on the side. The guests can spoon the filling in the leaves and prepare their own wraps!
Take the dish to another level! Add a few drops of the dipping sauce on the spooned chicken, before biting into the wrap! Aah! Time to devour! Enjoy!
Kung Pao Chicken
**Click on the Image for the recipe
** Click on the Image for the recipe
It was a day full of fun, frolic & lots of good food! For more great looking and even greater tasting food, join us at the Fiesta Friday Bash!
Have a Happy Weekend!
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