CNY cooking

Chinese New Year falls on 14 February this year. For the Chinese, I suspect it’s just an excuse to eat yourself silly and stay up all night watching the fireworks. Since fireworks weren’t an option, we opted for eat-yourself-silly.

On the menu was four mains and one dessert. The mains were:

  • Cantonese-style steamed fish
  • Stir fried beef with vegetables in black bean sauce
  • Salt and pepper pork
  • White cut chicken with special dipping sauce.

I made the dessert earlier in the day – Portuguese tarts! No, not in the literal sense. These are the ones you usually see in yum cha restaurants – otherwise known as egg tarts. They were a winner with the boys.

I stupidly forgot to take pictures of the fish and the beef but here are the other two:

Salt and pepper pork is a Chinese restaurant staple, it was also the bane of my existence until I actually managed to make it properly this time. I could never get the coating right, but ended up using a combination of pre-packaged Indonesian coating for fried chicken and corn flour. The result was spectacular.

The white cut chicken was another proud moment. Mainly because I bought a 1.7kg chicken not realising that I didn’t have a large enough pot to cook it in. So I had to turn the chicken in the pot (with tongs AND chopsticks) once every 15 minutes or so until it was cooked on both sides. Painful. But it cooked beautifully in the end. The special dipping sauce was made of a variety of fail-safe ingredients – chicken stock, light soy sauce, minced garlic, ginger and shallots, plus sesame oil and a little bit of sugar. The chicken was cut up (another great feat, I have never in my life dissected a whole chicken) and chilled in the fridge for an hour before serving. It received lots of kudos from my guinea pigs.

Happy Chinese New Year!

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3 Responses to CNY cooking

  1. Jess says:

    That looks terrific! Would you mind sharing the recipe?

  2. cinnamobus says:

    The chicken or the pork? Will do when I get home 🙂

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