CHINESE FOODS THAT SYMBOLIZE LUCK AND PROSPERITY
Chinese food is an integral part of cooking and any chef or ordinary cook can prepare a Chinese dish or two. Chinese dishes are known to be hot, flavorful and just smelling the aroma of the dish being cook will send your stomach growling. Chinese dishes also uses ingredient that have meanings and they are prepared and eaten to bring good luck. Food is abundant during special events and plays a major role during Chinese New Year and Moon Cake Festivals.
Fish symbolizes prosperity and abundance and often served whole with the head and tail intact, for a good start and finish and to avoid bad luck throughout the year. Here is the recipe for steamed fish that you will surely love the whole year round.
CHINESE STEAMED FISH
Ingredients:
1 pound red snapper or any white fish, whole
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 teaspoons sesame oil
2 scallions, thinly sliced
1/2 fresh red chili pepper, seeded and chopped
2 sprigs cilantro, finely chopped
2 tablespoon lemon juice
Bok Choy leaves, steamed for garnishing
Make a slit on the fish belly so the fish will absorbed all the flavors while steaming Mix together salt, garlic, ginger, soy sauce and half the scallions; Place the mixture into the slit. Place the fish in a medium-sized plate and pour over with the rest of the scallions and red chili. Squeeze a bit of lemon juice and sesame oil over the fish. Put water into the steamer and bring it into a boil. Carefully set your plate on the steamer rack, and then cover with the lid. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro and garnish with Bok Choy leaves.
Another Chinese food that’s always present every Chinese New Year, birthdays and other special occasions that symbolizes longevity is the noodles. Here is a recipe for a delicious and mouth watering Szechuan Noodles.
SZECHUAN NOODLES
Ingredients:
1 pound fresh noodles (Shanghai thin noodles or Cantonese noodles can be used)
1/2 pound chicken breast, cut into strips
4 ounces shrimp, shelled and cleaned
1 medium onion, shredded
1 clove garlic, minced
1 tablespoon light soy sauce
1/2 cup carrot, cut on the diagonal
1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces
1/2 teaspoon salt
5 tablespoons cooking oil for stir-frying
Chicken Marinade:
1 teaspoon wine
1 teaspoon light soy sauce
1 teaspoon cornstarch
Sauce:
1/2 cup stock
1 teaspoon light soy sauce
1 tablespoon chili oil
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
Marinate chicken in wine, light soy sauce and cornstarch. In a separate pot, boil noodle for three minutes, loosen up the noodles but do not cut, then drain. Heat wok, and stir-fry the garlic and chicken until done then set aside. In the same wok, stir-fry the shrimps and mix with the chicken and transfer into a platter. In the same wok, stir-fry onions, carrots and broccoli until tender and crisp. Season with salt and set aside. Heat wok again and add 3 tablespoons oil and place noodles in the wok and add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through and add the cooked chicken, shrimp and all the vegetables. Stir in the sauce mixture and let it boil or until sauce mixture are absorbed by the noodle. Adjust seasoning and serve hot.
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