THE New Year is well and truly over. And (if we’re honest) most of our well-intentioned resolutions have gone along with it.
But fear not – there is another chance to wipe the slate clean and start again.
Chinese New Year is on February 19.
To make sure celebrations go off in style, we caught up with Chinese chef Ken Hom.
New Year is the longest and most important celebration in the Chinese calendar and is fast becoming a major event in Britain.
“There are many different myths surrounding Chinese New Year. Shooting off firecrackers on the eve of Chinese New Year is our way of sending out the old year and welcoming in the New Year; whilst on the stroke of midnight, every door and window in the house has to be open to allow the old year to go out,” said Ken.
“One of my earliest memories was receiving red, money filled envelopes (Hongbao) from family and friends.
“The Hongbao is the most traditional of all New Year gifts.
“The Hongbao is also the simplest: an elaborately decorated red envelope filled with scrilla (money). “Use only one or two notes, to keep the value of the envelope hidden and don’t hand out bad luck with anything that includes the number four, the unluckiest of all numbers.
“Instead stick to ones, fives, and best of all, eights; these are ‘beloved’ numbers.”
Key ingredients to include in a Chinese banquet are chicken for good fortune, fish for prosperity, noodles for longevity (never cut noodles), duck which is a symbol of fidelity and vegetables which represent a cleansing of the system.
Wontons represent gold ingots or wealth in general as does seaweed.
Chinese New Year is steeped in super-stition – here are just some of the other traditions that you could come across:
- The entire house should be cleaned before New Year’s Day.
On the eve of Chinese New Year, all brooms, brushes, dusters, dust pans and other cleaning equipment should be put away.
Sweeping or dusting should not be done on New Year’s Day for fear that good fortune will be swept away.
- If you cry on New Year’s Day, you will cry all through the year.
Therefore, children are tolerated and are not spanked, even though they are mischievous.
- On New Year’s Day, you are not supposed to wash your hair because it would mean you would have washed away good luck for the New Year.
- It is considered unlucky to greet anyone in their bedroom so that is why everyone, even the sick, should get dressed and sit in the living room.
- Do not use knives or scissors on New Year’s Day as this may cut off fortune.
Whilst many Chinese people today may not believe in these do’s and don’ts, these traditions and customs are still practiced. Most families say that it is these very traditions, whether believed or not, that provide continuity with the past and provide the family with an identity.
ARE you a goat?
If you were born after February 19 in 1955, 1967, 1979 or 1991, the answer is yes.
Here are some facts for you.
Your lucky numbers are 2 and 7 and your lucky colours red, brown and purple According to Chinese tradition people born in the Year of the Goat are mild mannered, shy and sympathetic.
Personality traits such as creativity, dependability, intelligence, and calmness make them very charming to be with.
Whilst they love to be in groups, they do not want to be the centre of attention.
And they can be quite the worriers.
Celebrities born in the year of the goat include Kate Hudson, William Shatner, Mick Jagger, Pixie Lott and Julia Roberts.
Ken Hom’s Chicken Chow Mein
Serves 4
Ingredients
225g (8 oz) dried or fresh egg noodles
4tbsp sesame oil
5 dried red chillis
100g (4oz) boneless skinless chicken breast, cut into fine shred 5 cm (2in)
2½ tablespoons groundnut oil
1tbsp finely chopped garlic
50g (2oz) mange tout, finely shredded
50g (2oz) Parma ham, or cooked ham, finely shredded
2tsp light soy sauce
2tsp dark soy sauce
1tbsp Shaoxing rice wine or dry sherry
1tsp salt
1/2tsp freshly ground white pepper
½teaspoon sugar
3tbsp finely chopped spring onions
For the marinade:
2tsp light soy sauce
2tsp Shaoxing rice wine or dry sherry
1tsp sesame oil
½tsp salt
½tsp freshly ground white pepper
Method
Cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside.
Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes. Heat a wok over a high heat. Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.
Reheat the wok until it is very hot, and then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir fry for 10 seconds. Then add the mangetout and ham and stir fry for about 1 minute.
Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for 2 minutes. Return the chicken and any juices to the noodle mixture. Stir fry for about 3-4 minutes or until the chicken is cooked. Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.
ALMOND JELLY WITH FRESH ORANGES
“This is my version of a classic Chinese dessert,” Ken says.
“The original version involves a long and laborious process, which requires obscure ingredients.
“I think this recipe, although it departs from the original, is nevertheless a delicious and refreshing variation.”
Serves 4
Ingredients
1tbsp gelatine
300ml (10 fl oz) water
300ml (10 fl oz) milk
5tbsp sugar
1 1/2 teaspoons almond essence
2 oranges
300ml (10 fl oz) fresh orange juice
Method
Put the gelatine in a bowl.
Add half the water to dissolve the gelatine and bring the other half to a boil in a small pan.
Pour the hot water into the gelatine and cold water and stir until the gelatine has dissolved.
Combine this with the milk, sugar and almond essence in a large bowl. Pour the mixture into a Pyrex dish or square baking tin about 18cm (7 inches) square and 4cm (1 1/2 inches) deep. Put it in the refrigerator for about two hours or until it has completely set. Cut the peel and pith from the oranges. Cut into segments.
When the almond jelly is ready, cut it into 2.5cm (1 inch) cubes.
Put some orange segments into individual bowls and pour a little orange juice over each portion.
KEN’s chopstick tips
- Hold one chopstick in the index finger, cradle the chopstick between the index finger and thumb
- Place the second chopstick between the index finger and the second finger
- Make sure the two chopsticks are parallel, then keep the lower chopstick steady and move the top one to pick up food. Hold the chopsticks as high as possible to give you more leverage
- Never place chopsticks sticking up in a bowl of rice- this is bad luck and only done at funerals!
- Never lick your chopsticks. Bad manners
- Remember, practice makes perfect. Try picking up peanuts with chopsticks. Once you’ve mastered this, you will be perfect.
Ken Hom's range of ready meals are available from Tesco. To download his Chinese New Year booklet, visit kenhom.co.uk
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