Chef Martin Yan at his birthday party Image via WikipediaFrom Denny: Chef Martin Yan, host of TV show “Yan Can Cook,” shares a traditional Chinese recipe to help us celebrate the Chinese New Year.
Large fruits, like the huge pomello, are a symbolic sign of abundance. Whole fish are also a symbol of abundance and must be served always with beer. Another part of the traditional Chinese New Year meal is there is always a vegetarian dish served.
The tangerine is gold like wealth. Dumplings look like little wrapped up gifts and are traditional for the new year. They are like little purses with treasures inside. The whole point of the Chinese New Year is to wish others a year of prosperity, abundance, good health and longevity.
This dish is just beautiful and very easy to make. The chicken is symbolic of the phoenix and the shrimp represents the dragon. The dish is served up on a bed of rice with a bowl made from egg roll wrappers shaped into the form of a lotus blossom. What a gorgeous presentation and easy enough for the home cook to do too.
Phoenix and Dragon
From: Martin Yan
Makes: 4 servings
Ingredients:
Seasoning:
2 tablespoons Chinese beer
1 1/2 teaspoons sesame oil
1 teaspoon soy sauce
1 teaspoon sugar
Salt and pepper
Shrimp marinade
1 tablespoon cornstarch
1 tablespoon Chinese beer
1/2 pound medium raw shrimp, shelled, leaving tail shell intact and deveined
Chicken marinade
2 teaspoons cornstarch
1 tablespoon Chinese beer
6 ounces boneless, skinless chicken breast, cut into strips
For assembly
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1/4 red bell pepper, julienned
1/4 yellow bell pepper, julienned
1/2 cup snow peas, stemmed and halved on the bias
1 teaspoon cornstarch dissolved in 2 teaspoons water
Directions:
Combine seasoning ingredients in a bowl. Season to taste with salt and pepper.
Combine the shrimp marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes.
Combine chicken marinade ingredients in another bowl. Add the shrimp and stir to coat. Let stand for 10 minutes.
Place a stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add chicken; cook, until chicken is no longer pink, about 1 minute. Add shrimp and stir-fry until they turn pink, about 1 minute. Add bell peppers and snow peas and stir-fry until snow peas turn bright green, about 1 minute. Add the seasoning and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boil and thickens. Serve.
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