Another New Year's Eve is here. Although it is always in January or February, the Chinese New Year does not fall on the same date each year. This year Chinese New Year is on January 26, 2009. It is the year of the OX.
Here are some of the festivities being held in NYC this year:
Firecracker Ceremony & Cultural Festival
Date: Monday, January 26, 2009
Where: from 11:30 a.m. - 2:30 p.m. in Chatham Square (Intersection of Bowery, Mott & East Broadway)
The firecracker detonation, with expected attendance by local politicians and community leaders, is intended to ward off evil spirits. From 11:30 am to 2:30 pm, a large stage will feature all-day cultural performances by traditional and contemporary Asian-American singers and dancers. Plus, a dozen lion, dragon and unicorn dance troupes will march through Chinatown’s main streets, including Mott Street, the Bowery, East Broadway, Bayard Street, Elizabeth Street and Pell Street.
10th Annual Chinatown Lunar New Year Parade & Festival
The parade usually winds throughout Chinatown along Mott, Canal, and Bayard streets, and along East Broadway.
Time: noon - 3 pm, Sunday, February 1, 2009
Place: Canal Street South
The spectacle features elaborate floats, marching bands, lion and dragon dances galore, Asian musicians, magicians, acrobats and procession by local organizations. Over 5,000 people are expected to march in the parade, which will start at Mott Street and promenade through practically every street in of Chinatown, finally dispersing at Worth Street. The parade is expected to conclude at 3:00 pm, at which time an outdoor cultural festival will take place on Bayard Street featuring more performances by musicians, dancers and martial artists.
2009 Chinese New Year Splendor
Where: Radio City Music Hall
When:January 24-25, 2009
Cost: $48-$128
World-class performers will be featured in this showcase of the rich cultural heritage of the Chinese people, plus some of the best artistic traditions of the West.
Year of the Ox Dumpling Making Workshop at the China Institute For Families!
Where: China Institute, 125 East 65th Street, 212-744-8181
When: Sunday, February 1, 2009
Cost: $35 member/$40 non-member for one child and one adult
On Sunday the China Institute will host two dumpling making workshops for families.
Preparing for the New Year: Walking Tour
Saturdays January 17, 24, 31, 2009; 1:00 pm – 2:30 pm
Where: Begins @ MoCA, 70 Mulberry Street, 2nd Floor. Please call (212)619-4785 for more information.
Fee: $12-15/person; advance registration required. Space is limited.
Lunar New Year is the liveliest and most important celebration in Chinese culture and Chinatown is the place to experience it. MoCA's walking tour takes guests through New York Chinatown to learn about holiday traditions and customs; discover the area's history; and sample a few New Year's treats. Tours are conducted in English and are led by MoCA docents with personal or family roots in the neighborhood. In case of inclement weather, tours will be held in the galleries. For information and reservations please call (212)619-4785.
China Institute Lion Dance
Where: China Institute, 125 East 65th Street, 212-744-8181
When:Sunday, February 1, 2009 11 AM–12 PM
Cost: FREE!
Greet the Year of the Pig with a Lion Dance. This folk tradition is performed by acrobats and martial artists dressed in colorful costumes and accompanied by drums and gongs. This event is very popular and only early arrival can guarantee a good view of the performance. The Lion Dance is held on East 65th Street outside China Institute so prepare for cold weather.
Year of the Ox
Chinese astrology is portrayed by 12 auspicious animal signs, each with its own symbolism and characteristics. Every New Year ushers in a new sign. Unlike the traditional January 1st New Year in the West, the start of Chinese New Year changes depending on the Chinese lunar calendar. In 2009, the Year of the Ox -begins on January 26, and people born under this sign are said to be honest, reliable, hardworking, pragmatic, and tolerant, with sound financial judgment.
A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. Order fresh shrimp from the fishmonger; have it peeled and deveined while you shop for the rest of the menu.
Stir-Fried Shrimp with Garlic and Chile Sauce
Yield
8 servings (serving size: 1/2 cup)
Ingredients
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
2 teaspoons low-sodium soy sauce
1/4 teaspoon white pepper
1 tablespoon canola oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons minced garlic
1 1/2 teaspoons minced peeled fresh ginger
1 jalapeño pepper, seeded and finely chopped
1/2 cup (1-inch) slices green onions
1/2 teaspoon dark sesame oil
Cilantro sprigs (optional)
Preparation
1. Combine first 6 ingredients in a small bowl, stirring with a whisk.
2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.
Any type of noodle—thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles—is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this recipe creates a full pan.
Long Life Noodles
Yield
8 servings (serving size: about 3/4 cup)
Ingredients
1 pound fresh Asian-style wheat noodles
1 1/2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1 1/2 teaspoons hoisin sauce
1/2 teaspoon cornstarch
6 ounces boneless pork tenderloin cut into 2 x 1/4–inch julienne strips
3 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
2 tablespoons canola oil, divided
3 cups chopped napa (Chinese) cabbage
1/2 teaspoon minced garlic
1 1/4 cups (1-inch) slices green onions
Preparation
1. Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.
2. Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.
3. Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.
4. Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.
5. Heat 2 teaspoons oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.
6. Wipe pan clean with paper towels; return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.
The lettuce represents growing wealth for the coming year, as the Cantonese word for lettuce is saang choy, which sounds like "increasing fortune."
Stir-Fried Bok Choy and Lettuce with Mushrooms
Yield
8 servings (serving size: about 2/3 cup)
Ingredients
1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
1/2 teaspoon sugar
4 teaspoons canola oil, divided
1 teaspoon minced peeled ginger
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1/2 teaspoon cornstarch
2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)
Preparation
1. Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.
2. Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
3. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
4. Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.
5. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.
Chinese Pot Stickers
Variations of these little dumplings are popular throughout China. They symbolize abundance and wealth for the coming year, as they are made in large amounts and, when fried golden, represent coins. In northern China they are served in the hours between the old and new year. These may take some time to prepare, but gather a few friends to help assemble the potstickers. Cook two dozen for your party, and freeze the extras for future snacks or meals. Simply pop the extra, uncooked dumplings in a heavy-duty zip-top plastic bag.
Yield
16 servings (serving size: 3 dumplings and about 1 tablespoon sauce)
Ingredients
Dumplings:
3 cups chopped napa (Chinese) cabbage (about 4 ounces)
4 dried shiitake mushrooms (about 1 1/2 ounces)
1/4 cup finely chopped green onions
2 tablespoons plus 1 teaspoon cornstarch, divided
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon sugar
1 1/2 teaspoons oyster sauce
1/8 teaspoon white pepper
5 ounces lean ground pork
5 ounces ground chicken breast
1 large egg white
48 gyoza skins
1/4 cup canola oil, divided
1 1/3 cups water, divided
Sauce:
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons minced green onions
3 tablespoons dark soy sauce
6 tablespoons low-sodium soy sauce
3 tablespoons Chinese black vinegar or balsamic vinegar
2 tablespoons Shaoxing (Chinese cooking wine) or dry sherry
2 teaspoons chile puree with garlic sauce
2 teaspoons dark sesame oil
Preparation
1. To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water; drain. Cool; chop.
2. Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms; chop.
3. Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
4. Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons pork mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
5. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan; cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
6. To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.
Spicy Sweet and Sour Chicken
This home-style sweet-and-sour chicken has a lighter, fresher-tasting sauce than typical restaurant versions. And because the color red is considered lucky, the dish's crimson hue will bring good fortune for the Year of the Ox.
Yield
8 servings (serving size: about 2/3 cup)
Ingredients
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce
1 teaspoon Shaoxing (Chinese rice wine) or dry sherry
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2 x 1/2–inch-thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons ketchup
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup (1/2-inch) diced onion
1 cup (1/2-inch) diced green bell pepper
1 cup (1/2-inch) diced medium red bell pepper
1/2 cup (1-inch) slices green onions
1 cup (1/2-inch) diced fresh pineapple
Preparation
1. Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.
4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.
5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.
Salt Baked Chicken
Traditionally, this recipe uses a whole chicken, marinated, wrapped in lotus leaves, immersed in a bed of hot rock salt in a wok, and cooked on a stovetop. The modern convenience of an oven makes it much easier to control the cooking temperature. Allowing the chicken to stand at room temperature for an hour before cooking creates succulent results. The golden color of the roasted bird also represents wealth, and serving a whole chicken is thought to ensure good luck for the coming year. Garlic chives make a memorable garnish.
Yield
8 servings (serving size: 3 ounces)
Ingredients
2 1/2 cups boiling water
1 (1 x 2–inch) strip dried tangerine peel
1 (4.5- to 5-pound) roasting chicken
5 1/2 teaspoons coarse sea salt, divided
1/4 cup finely chopped shallots
2 tablespoons minced ginger
2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon honey
2 green onions, cut into 1-inch pieces
Cooking spray
Preparation
1. Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.
2. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.
3. Preheat oven to 425°.
4. Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
5. Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.
Double Mango Pudding
Orange mangoes symbolize gold and riches. Prepare and chill pudding the night before. Whip the cream just before serving, and allow guests to dollop some on their own desserts.
Yield
8 servings (serving size: 1 ramekin and 1 tablespoon whipped cream)
Ingredients
3 mangoes, peeled and divided
2 1/4 cups water, divided
1/2 cup sugar
1 tablespoon unflavored gelatin
1/4 cup whipping cream
Preparation
1. Coarsely chop 2 mangoes. Dice the remaining mango.
2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.
3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.
4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.
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