Happy New Year: Chinese Chicken and Cashews

The Chinese invented many wonderful things including astrology. In fact, the Chinese Lunar New Year is the longest chronological record in history. According to Chinese astrology, 2010 is the Year of the Metal Tiger.

The first day of the Chinese New Year is celebrated at the second new moon after the winter solstice which can fall anywhere between late January and the middle of February, depending on cyclical lunar conditions.

In 2010, the Chinese New Year starts on February 14. The Year of the Earth Ox will end and the Year of the Metal Tiger will be ushered in. Celebrations will last for 15 days, until the full moon arrives and the Lantern Festival takes place.

Chinese recipes often include cashews, almonds, peanuts or macadamia nuts for their crunchy texture and wonderful nutty flavor.  Below are 4 recipes, each featuring a different kind of nut used in Chinese cuisine.

CHINESE CASHEW FRIED RICE

Ingredients:
2 Large Eggs
1/8 tsp turmeric
1 tsp onion powder
1/2 tsp salt
3 tbsp vegetable oil
5 cups pre-cooked rice
1/2 cup chopped cashews
3 tbsp soy sauce
1 tsp sugar
6 green onions, chopped
Preparation:
Mix the eggs, turmeric, onion powder and salt in a bowl and set aside.
In a medium skilled over medium heat, heat one tablespoon of the oil. Add the egg mixture and cook, stirring constantly for 10 minutes. Remove the egg mixture from the heat and set aside.

Combine the soy sauce, sugar and green onions in a small bowl. Stir to dissolve the sugar and set aside.

Place a dry wok or large skillet over medium-high heat. When the wok begins to smoke, add the remaining oil, then the onions and rice.

Stir-fry for 3 minutes. Pour in the soy sauce mixture and stir-fry until rice is heated through, about 5 minutes.

Stir in the cashews and the egg mixture and serve hot.

CHINESE ALMOND CHICKEN

2 tbsp. oil
1/4 c. blanched almonds
1 med. onion, chopped
1 tsp. ginger root, grated
4 chicken breasts, skinned, boned, sliced into 1/2 inch strips
2 tbsp. soy sauce
1 tbsp. dry sherry
1 tsp. sugar

Heat oil in wok and stir-fry almonds 1 to 2 minutes, until golden. Remove from pan. Stir-fry onion and ginger 2 to 3 minutes. Add chicken and continue to stir-fry 3 to 4 minutes, until done. Return almonds to pan. Combine soy sauce, sherry and sugar. Pour over chicken mixture. Heat and serve over rice at once.

CHINESE MACADAMIA SCALLOPS

Apart from the Chinese having a natural love of fish and seafood, economic reasons have made these two foods important staples in China. Among the shellfish eaten most  are scallops. Scallops are highly regarded and carefully prepared to bring out their delicacy.

RECIPE INGREDIENTS
1 pound scallops
5 oz fresh asparagus, sliced into 2-inch lengths
6 pieces carrot, sliced decoratively
6 pieces bamboo shoots (available at Chinese stores), sliced decoratively
3 tablespoons peanut oil
2 slices fresh ginger, 1/4 inch thick
1/2 clove garlic, finely chopped
12 medium Chinese dried mushrooms (available at Chinese stores), soaked in warm water for 45 minutes, stems discarded and caps quartered
2 tablespoons Shaoxing rice wine or dry sherry
1/2 cup  Chicken Broth
salt
white pepper
1/2 teaspoon sugar
1 teaspoon cornstarch, mixed with a little cold water, for thickening
1/2 cup whole macadamia nuts
2 scallions, mainly the white parts, cut into 2-inch lengths

DIRECTIONS
Drop the scallops into a pot of boiling water and cook over high heat until the water comes back to a boil. Remove the scallops, drain, and set aside on a plate.

Drop the asparagus, carrots, and the bamboo shoot pieces in a pot of boiling water. When the water returns to a boil, cook the vegetables for 20 seconds. Drain and set aside.

Heat the peanut oil in a preheated wok until the oil begins to smoke. Sauté the ginger and garlic for 3-4 seconds.

Add the scallops and stir-fry over high heat for 30 seconds. Sprinkle on the rice wine then add the mushrooms, asparagus, carrot and bamboo shoots and toss all of the ingredients quickly together to combine.

Add the chicken broth, salt, pepper, and the sugar and toss together for 30 seconds.

Pour in the thickening mixture and stir until the sauce is lightly velvety. Toss in the macadamia nuts and scallions and serve immediately.

SPICED PEANUTS

Peanuts are a symbol of longevity in Chinese culture. Feel free to vary the basic recipe by experimenting with different combinations of spices.

Serves 6 to 8
Ingredients:
2 cups unsalted peanuts, without skins
2 tablespoons butter
1/4 cup brown sugar
1 tablespoon light corn syrup
1/2 teaspoon five-spice powder
Preparation:
Line a baking sheet with foil or wax paper, or spray with non-stick cooking spray.

In a small heavy saucepan, melt the butter, brown sugar and corn syrup over medium heat to dissolve the sugar. Stir in the five-spice powder. Bring to a boil. Let boil for several minutes without stirring. When it reaches the “soft ball” stage remove from the heat. Stir in the peanuts.

Spread the mixture out on the sheet. Let stand until it has hardened. Break into pieces. Store in a sealed canister.

Celebrate the Chinese New Years with traditional Chinese dishes.  Nuts are an important ingredient in Chinese cuisine. The above dishes  are sure to help one celebrate the Chinese New Year and also enjoy ones daily dose of nuts!

Tags: almonds, Cashews, Chinese cuisine, Chinese New Year, macadamia, peanuts

Posted in Recipes