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Host a Chinese New Year dinner party with China: The Cookbook.

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For Prosperity: Soy Sauce Chicken

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Region: Hong KongPreparation Time: 10 Minutes, Plus 1½ Hours Drying TimeCooking Time: 1 HourServes: 4

• 1 (3¼-lb/ 1.5-kg) whole chicken• 1 tablespoon dark soy sauce• 2 cups (16 fl oz/475 ml) vegetable oil• ½ cup (4 fl oz/ 120 ml) light soy sauce• 4 oz/ 120 g rock sugar• 2 star anise• ¾ oz/20 g ginger (about 1-inch/

2.5-cm-length piece), sliced• steamed rice to serve

Air-dry the chicken in the refrigerator for 30 minutes.Rub the dark soy sauce all over the chicken and air-dryfor another hour.

Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1½ minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3–4 minutes until the skin is golden. Carefullyremove the chicken from the oil and drain in a colander.

Pour out most of the oil, leaving about 2 tablespoons in thewok. Add the light soy sauce, rock sugar, star anise, ginger,and 3 cups (25 fl oz/750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken,side down, into the wok and cook for 18 minutes, bastingwith the sauce as it cooks. Turn the chicken over, cook foranother 18 minutes, and baste occasionally. Turn chickenagain with the breast facing down and cook for another5 minutes, or until cooked through.

Carefully transfer the chicken to a colander to drain andset aside to cool. Cut into pieces.

Heat the sauce in the wok over high heat and boil for3–4 minutes until reduced to ½ cup (4 fl oz/120 ml).Pour the sauce over the chicken, then serve with rice.

Soy Sauce Chicken豉油鸡

For Happiness: Laughing Donut Holes

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Region: ShundePreparation Time: 30 MinutesCooking Time: 15 MinutesServes: 8

• 2 tablespoons lard or unsalted butter• 2¼ cups (11 oz/300 g) all-purpose

(plain) flour• ½ teaspoon baking powder• ½ teaspoon baking soda

(bicarbonate of soda)• 2/3 cup (5 oz/ 140 g) granulated sugar• 1 egg, beaten• 6 tablespoons white sesame seeds• 8½ cups (68 fl oz/2 liters) vegetable oil

Melt the lard in a skillet (frying pan) and set aside to cool.

Sift the flour, baking powder, and baking soda (bicarbonateof soda) onto a pastry board or clean work surface. Makea well in the center and add the sugar, egg, lard, and4 tablespoons cold water. Using your hands, gently bringthe flour toward the center of the board and push downto form a dough. Using a scraper, gently fold the doughfor 4–5 minutes, press down with your hands—do not kneadthe dough otherwise gluten will form and the right texturewon’t be achieved.

Cut the dough into strips and then into small pieces, eachweighing about ¼ oz/7 g. Roll each piece into a small doughball, dampen the balls with a little water, and roll them inthe sesame seeds. Roll each dough ball again, using yourfingers to press the sesame seeds firmly into the dough.

Heat the oil in a wok or deep saucepan to 300°F/150°C,or until a cube of bread browns in 1½ minutes. Put thedough balls, in batches, onto a spider strainer or a largeslotted spoon and carefully lower the balls into the hot oil.Reduce the heat to 265°F/130°C and deep-fry for 2 minutes,stirring occasionally with chopsticks, or until the donuts haveopened up. Increase the heat to 300°F/150°C, and cookfor 1 minute, or until golden brown. Use a slotted spoon tocarefully remove them and drain on paper towels. Repeatwith the remaining dough balls.

They can be served immediately or stored in an airtight jarwhere they will keep for 2–3 days.

Laughing Donut Holes笑口枣

For Good Business: Lettuce Wraps with Dried Oysters

Region: Hong KongPreparation Time: 10 Minutes,Plus 20 Minutes Soaking TimeCooking Time: 10 MinutesServes: 4

• 6 dried black mushroom• 12 large dried oysters• 5 oz/ 150 g ground (minced) pork• ¼ teaspoon salt• 1 teaspoon cornstarch (cornflour)• 3 tablespoons vegetable oil• ¼ oz/ 10 g ginger (about ¾-inch/

2-cm-length piece), finely chopped• 2 shallots, finely chopped• 2 small carrots, finely chopped• 1 duck liver sausage, finely

chopped• 1 tablespoon bean paste• 1 teaspoon oyster sauce• 2 tablespoons ginger juice• 1 teaspoon granulated sugar• 6 water chestnuts, finely chopped• ½ teaspoon sesame oil• 1 quantity puffed vermicelli (optional)• 1 head iceberg lettuce, leaves

separated

Put the mushrooms into a bowl, cover with cold water, andsoak for at least 20 minutes, or until softened. Remove themushrooms, squeeze dry, and discard the stems. Drain andfinely chop.

In a bowl, soak the oysters in cold water for 15 minutes,or until softened and thoroughly cleaned. Finely chop.

Combine the pork, salt, and 2 tablespoons water in aseparate bowl and marinate for 10 minutes. Mix in thecornstarch (cornflour).

Heat 2 tablespoons vegetable oil in a wok or large skillet(frying pan) over medium-high heat, add the pork, andstir-fry for 3–5 minutes, or until cooked through. Transferto a plate.

Heat the remaining 1 tablespoon oil in the wok overmedium-high heat, add the ginger and shallots, andstir-fry for 1 minute until fragrant. Stir in the oysters,mushrooms, carrots, sausage, bean paste, oyster sauce,ginger juice, sugar, pork, and water chestnuts. Toss well andmix in the sesame oil.

Transfer the oyster mixture to a platter, garnish with puffedvermicelli, if using, and serve with the lettuce cups.

Lettuce Wraps with Dried Oysters蚝松生菜包

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For Longevity: Stir-Fried Shanghai Noodles

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Region: ShanghaiPreparation Time: 5 Minutes, Plus5 Minutes Marinating TimeCooking Time: 15 MinutesServes: 2

• 3½ oz/ 100 g lean pork, sliced• 2 tablespoons light soy sauce• 1 teaspoon granulated sugar• 1 teaspoon cornstarch (cornflour)• 2½ tablespoons vegetable oil• 11 oz/300 g shanghai noodles• 3 napa cabbage leaves, shredded• ½ tablespoon dark soy sauce• 1 teaspoon sesame oil

Combine the pork, ½ tablespoon light soy sauce,½ teaspoon sugar, the cornstarch (cornflour), and½ tablespoon vegetable oil in a bowl. Mix well and marinatefor 5 minutes.

Meanwhile, bring a large saucepan of water to a boil, thenadd the noodles. Cook according to the package directions,until tender. Drain and rinse under cold running water.

Bring a saucepan of water to a boil over high heat. Add theNapa cabbage and blanch for 2 minutes until tender. Drain.

Heat the remaining 2 tablespoons oil in a wok or largeskillet (frying pan) over medium heat, add the pork,and stir-fry for 2 minutes until cooked through. Put inthe drained noodles and stir-fry for 2 minutes. Add theNapa cabbage, remaining ½ teaspoon sugar, remaining1½ tablespoons light soy sauce, and the dark soy sauce.Stir-fry for 2 minutes until well combined. Stir in thesesame oil, transfer to a serving plate, and serve.

Stir-Fried Shanghai Noodles上海粗炒

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