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Show Sunday, January 29,1984 THE HERALD, Provo, Utah, Timely issues, news, features, including iamuy, iooa, tasmon Today - Page 33 .11 YARl am W mppv Vkkkomc 4682 with lrestiw db$ Chinese New Year, the traditional Oriental celebration that has become as popular in the U.S. as Chinese food, begins Thursday. On that day, we leave the "Year of the Boar" and enter 4682, the "Year of the Rat" marking the beginning of another cycle of the Zodiac. Rat years are said to be full of surprises. Although the year appears to be bountiful, some financial upsets may occur, according to Oriental lore experts. It's a good year to save for rainy days which may lie ahead. and thrifty. They People born in Rat years are charming, s tend to, be and like to save money. They are often ambitious. Although they usually maintain they can get angry easily. For the rest oj us, this is a time to plan toward a stable future. J he date oj Chinese New Year changes every year but always falls between Jan. 21 and 'Feb. 19. It arrives with the second new moon after "ihe winter solstice (the shortest day of the year). In years past, Chinese New Year was marked by a month of festivities. Now the celebration is concentrated into a few days but it is still the occasion for parades, exchanging gifts, visiting friends and enjoying the best eating of the 'year. Why not join the festivities and welcome Chinese New Year with your own celebration, centering it around an Oriental dinner. The featured entree, created by Oriental food experts, is Chinese Chicken ' Nuggets a tasty blend of chicken, water chestnuts, onions and seasonings. The dish can be prepared ahead, refrigerated and reheated at serving time. Serve with Chinese hot mustard and sweet and sour sauce. A pea pod salad, sprinkled with chopped water chestnuts and peanuts and topped with a dressing is a flavorful accompaniment. Delicious egg rolls, available frozen and heated according to package directions, get meal off to a tasty start. Seafood Hot Pot is another entree sure to bring smiles to your Chinese dinner table. Have guests do their own cooking of assorted seafood bits, fondue style, at the table, A variety of sauces such as soy, sweet and sour and Chinese hot mustard are idtal for dipping. Vegetable Fried Rice is an appealing dish made quick and easy with canned fried rice. The. addition of carrots, onions, broccoli and omelet shreds gives the rice a festive touch. r"- 12-ye- ar hard-workin- - g penny-pincher- self-control- ,, "I r4 "if soy-ging- W 1 . v ORIENTAL CHICKEN NUGGETS (About 4 dozen) , Z : 1 - Vt 2 2 1 lb. ground chicken c. minced fresh parsley green onions, minced large garlic cloves, minced egg white, lightly beaten cornstarch ..iT. ' IT.' sauce,, ....... , , soy 1 T. dry sherry (or chicked broth or bouillon) sesame oil (optional) 1 1. Ht.salt t. sugar can (8 oz.) water chestnuts, drained minced Oil for deep frying Soy sauce Chinese hot mustard Sweet and sour sauce V 1 Combine chicken, parsley, green onions and garlic, blending thoroughly. Add egg white, cornstarch, soy sauce, sherry, sesame oil, salt and sugar; mix well. Stir in h water chestnuts. Form chicken mixture into balls (balls will be irregular). In deep skillet, heat oil for deep frying to 325 degrees. When oil is hot, fry chicken balls a few at a time, cooking until golden brown, about 4 minutes. Remove with slotted spoon; drain on paper towels. Keep warm while remaining chicken nuggets cook. Serve hot with a selection of sauces such as soy sauce, Chinese hot mustard and sweet and sour sauce. one-inc- entree for celebrating Chinese New Year features Chicken Nuggets delicately spiced with cloves. d Serve this chicken dish with dressing. egg rolls and a Pea Pod Salad with A holiday sauce-dippe- 3 sr soy-ging- PEA POD SALAD WITH DRESSING (About 4 servings) , SOY-GINGE- R DRESSING: ' vegetable oil t. minced fresh or canned ginger root 2 green onions, minced V c. chicken broth 1 T. cider vinegar 2 1. soy sauce IV T. i.f:l,r . r-- y. .; .'i V SALAD: .k. , 2 pkg. (6 oz. each) frozen Chinese- - pea pods, thawed and drained 1 (8 oz.) can water chestnuts, drained, sliced 6 green onions, cut into lengths and lightly blanched 1 large head romaine lettuce, washed, torn into , v. bite-size- pieces d c. chopped salted peanuts Salt, pepper and lemon juice to taste V For dressing, heat oil in small saucepan placed over medium high heat. Add ginger and cook, stirring, until it begins to brown. Blend in minced green onion. Stir in broth, vinegar and soy sauce; set aside and keep hot. For salad, combine pea pods, water chestnuts, green onions, lettuce and peanuts in large serving bowl. Bring reserved dressing to a boil; stir in salt, pepper and lemon juice. Tpss salad with hot dressing; serve at. once. Place chicken broth in large electric frying pan, flameproof casserole or fondue pot placed on tabletop heating unit. Bring just to a boil; adjust heat to maintain broth at a steady simmer. Arrange the assorted seafoods on a large platter. Bring platter to table and let diners spear their choice of seafoods with long bamboo skewers or fondue forks, cooking them to taste in the simmering broth and dipping them in their choice of sauces. ' When seafood has been eaten, drain ramen noodles and add them .to the simmering broth, along with bamboo shoots and spinach. Let simmer until heated through. Ladle resulting soup mixture into individual soup bowls for serving. .,, in Miiiin.iunnmimni.. .juii uiiimiiiiiiiiii HI"' r t.-- Seafood Hot Pot, created especially for Chinese New Year, is a flavorful entree that's Ideal party fare anytime. Serve with canned fried rice dressed up with vegetables and omelet shreds for a colorful, Inviting side dish. THREE PEPPERS 1 pieces Prepare a thin flat omelet from egg, lightly browning both sides. Cut into shreds; set aside. Combine salt and water in large saucepan; bring to boil. Add carrots and blanch one minute. Remove with slotted spoon and drain. Add broccoli to same water and blanch one minute; remove to cold water to stop cooking. Drain. Cook fried rice in large skillet according to label directions. When rice is nearly done, stir in carrots and broccoli; cook, stirring, to heat vegetables through, about two minutes. Add omelet pieces, green onions and parsley; mix thoroughly. Serve hot. 4 servings) lb. beef flank steak T. corn starch 2 T. soy sauce, divided 1 T. dry sherry (or beef broth) -- 11 J1..1J.J o imi . corn ou, uiviucu 1 1. honey 1 clove garlic, mincea or pressea 1 medium onion, cut into thin wedges 1 dried hot chili pepper 1 sweet green pepper, cut In thin strips 1 sweet red pepper, cut in thin strips Cut beef diagonally into thin slices, then cut in strips. In bowl stir corn starch with 1 T. soy sauce, sherry, 1 T. corn oil and honey. Add beef; toss to coat well. Marinate 30 min. In large skillet or wok heat. Add garlic; heat 3 T. corn oil over medium-hig- h stir fry 10 sec. Add beef; stir fry 2 min. Remove. heat. Heat remaining 2 T. corn oil over medium-hig- h Add onion; stir fry 30 sec. Add peppers and remaining 1 T. soy sauce; stir fry 1 to 2 minutes or until peppers Add beef; toss with peppers until are tender-crisheated through. Serve with rice. 1 1 nil. WITH (About 2 1. h . BEEF egg, beaten salt quart water 3 medium carrots, Julienned 1 lb. broccoli florets, cut into lxlto-lnc2 cans (1 lb. each) fried rice 6 medium green onions Julienned V c. minced fresh parsley SEAFOOD HOT POT (About 6 servings) Note: Selection and amount of seafoods may be varied according to taste and availability 3 quarts hot chicken broth 1 lb. shelled deveined shrimp V 1 lb. sea scallops, halved 1 lb white fish fillets, cubed 1 lb. lump crab meat Soy saiice , Sweet and sour sauce . Chinese hot mustard 1 pkg. chicken flavor ramen noodles, cooked according to package directions and allowed to cool in their broth I can (8 oz.) bamboo shoots, washed and drained 1 lb. fresh spinach, washed, drained and torn Into small pieces VEGETABLE FRIED RICE (4 to 6 servings) 1 er p. 4 |