By: centraljersey.com
The rabbit, or hare, is the fourth of the 12 signs of the Chinese Zodiac calendar, so the Year of the Rabbit, which starts on Feb. 3, was last celebrated in 1999. A rabbit year is associated with home and family, peace and diplomacy, so cross your fingers. Those born during a Rabbit year are articulate and ambitious, often enjoying financial success. Their conservative nature makes them admired and trusted. They are known to enjoy a little gossip, but are generally kind and tactful.
For 1999’s Year of the Rabbit my friend Angela Chang wrote a guest column for The Packet describing her childhood memories of Chinese New Year in Taiwan. I’ve celebrated several Chinese New Years with her, and the meal is always amazing, as notable for the good company as it is for her excellent cooking.
The recipes below were chosen for their symbolism during the New Year celebration. The word for lettuce sounds like rising fortune, so lettuce wraps are popular, and also symbolize longevity. Noodles, especially formed into a round shape, also speak of longevity, and a whole chicken speaks of family togetherness.
FRIED TOFU IN ROMAINE LETTUCE WRAP adapted from Angela Chang 8 pieces.
8 tender leaves of romaine lettuce
2 cakes golden brown fried tofu, or baked tofu (found in Asian markets)
Oil for sauteing
8 slices grilled chicken or any roast meat, or even cooked shrimp
1 cup shredded Kirby cucumber (peeling optional)
A few leaves of basil or mint
Dipping Sauce:
1 tablespoon soy sauce, or to taste
1/2 teaspoon chili paste (optional)
2 teaspoons rice vinegar
2 tablespoons water
2 teaspoons chopped garlic or ginger
Rinse lettuce and dry well, using paper towels. Rinse tofu if it looks oily, drain well, pat dry, and cut into eight 2 x 3-inch rectangular slices. Heat a skillet over medium-low heat and brush on a thin layer of the oil. Add tofu pieces and allow them to brown nicely until lightly crusty.
Place a lettuce leaf on a dish, fill center with a slice of chicken, a piece of fried tofu, and top with shredded cucumber and basil (or mint). Fold over the leaf or roll it up, so the filling doesn’t fall out, and dip in sauce to eat.
NOODLE CAKE WITH SPICY MEAT SAUCE adapted from "Martin Yan’s Feast," Martin Yan, Bay Books, 1998 4-6 servings
Marinade:
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon cornstarch
1/2 pound ground pork or beef
Spicy Sauce:
1/3 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons chili garlic sauce
2 teaspoons sesame oil
8 ounces fresh Chinese egg noodles
3 tablespoons cooking oil
2 teaspoons minced garlic
1 Chinese sausage (2 ounces), chopped
1/2 cup chopped celery
1/4 cup chopped onion
2 green onions, chopped
2 teaspoon cornstarch dissolved in 1 tablespoon water
Combine marinade ingredients in a small bowl, add meat and mix well. Let stand for 10 minutes. Combine spicy sauce ingredients in another bowl.
In a large pot of boiling water, cook noodles according to package directions, drain, rinse with cold water, and drain again.
Place a 10 to 12-inch nonstick frying pan over medium-high heat until hot. Add 1 table oil, swirl, and spread noodles in pan, pressing lightly to make a firm cake. Cook until bottom is golden brown, about 5 minutes. Turn pancake over, add 1 more tablespoon oil around edges, and cook until other side is golden brown, 3-4 minutes longer.
Place a wok over high heat until hot. Add remaining 1 tablespoon oil, swirling to coat sides. Add garlic and sausage; stir-fry for 1 minute. Add ground meat and stir-fry until browned and crumbly, about 2 minutes. Add celery, onion, and green onion; cook for 1 minutes. Add spicy sauce and the cornstarch solution and cook, stirring, until sauce boils and thickens.
Place noodle cake on serving dish, top with meat, and cut into wedges to serve.
ROAST CHICKEN adapted from "Every Grain of Rice," Ellen Blonder and Annabelle Low, Potter, 1998 4-6 servings
1 4-1/2 to 5-1/2-pound roaster chicken
1-1/2 teaspoons salt
1-1/2 teaspoons chopped fresh ginger
3 tablespoons soy sauce
1 tablespoon dry sherry or rice wine
1/4 teaspoon sugar
Pinch of Chinese Five-Spice powder
1 celery stalk, cut into 3 or 4 pieces
1 small yellow onion, peeled and quartered
2-1/2 teaspoons cornstarch mixed with 1/4 cup cold water or chickens broth
Cilantro, for garnish (optional)
Preheat oven to 375 degrees. Set a rack in a shallow roasting pan. Pour abut 3 cups water into the pan to just below the level of the rack.
Rinse chicken and pat dry. Rub with the salt inside and out. Place chicken on rack, breast side up.
In a bowl, combine ginger, soy sauce, sherry, sugar, and five-spice. Rub mixture all over inside and outside of chicken, letting the excess drip into the pan. Stuff celery and onion loosely into the cavity.
Roast chicken for 2 to 2 1/2 hours, basting 2 or 3 times with pan juices. Test for doneness by piercing the thigh with a knife; juices should run clear. Transfer chicken to a cutting board and let rest for 10 minutes. Cut into serving pieces and reassemble on serving platter. Cover loosely with foil and keep warm in 200 degree oven.
Strain pan juices through a sieve into a small saucepan. Skim off and discard as much fat as possible. Bring sauce to a boil, lower heat, and stir in cornstarch mixture. Cook until sauce thickens. Pour a thin layer over chicken and serve the rest on the side. Garnish with cilantro, if desired.
Read Faith Bahadurian’s blog at www.packetinsider.com/ blog/njspice (also www.twitter.com/njspice).