Image via WikipediaFrom Denny: Chinese New Year 4709, that occurs in our Western year of 2011, starts its celebration on the new moon of February 3rd. It's considered a Spring festival and lasts for 15 days. This is the Year of the Rabbit and the Chinese sure do know how to celebrate! :)
Image via WikipediaLots of preparations go into this Lunar New Year celebration with organizing that gets underway about a month before the event. People start buying gifts, decorations, food and clothing.
The Chinese clean their houses thoroughly as part of the cleaning ritual to prepare for receiving the New Year. The tradition is the belief they are sweeping away bad luck. Bad luck or bad germs, it works either way.
Since red is the preferred color of Chinese culture they also apply fresh red paint to doors and windowpanes for the New Year. Windows and doors also get hung with happiness, wealth and longevity decorations.
On Chinese New Year's Eve there is a special dinner of dumplings and seafood to gift good wishes to all the diners. It's considered good luck to wear red to ward off evil spirits. Remember, don't wear black or white either because those colors are associated with sadness and mourning in Chinese culture.
When the midnight tone strikes the clock there are fireworks that light up the night sky. I told you this culture was festive and knew how to party. The Chinese also believe the loud noise of the firecrackers scares away evil spirits. These guys know how to be practical when they party.
Image by Jaboney via FlickrOn Chinese New Year's Day there is the very ancient custom called Hong Bao, the giving of the Red Packet. Married couples give children and unmarried adults red envelopes containing money. Then people go from door to door, first to family, then to their neighbors to wish everyone a happy and prosperous new year.
Among the traditional, they burn incense and give symbolic offerings of food to honor those who came before them: their ancestors.
Other fun practices involve not washing your hair on New Year's Day. Why? Because you will wash away your good fortune. Make sure to pay off all your debts so you can start the new year debt free. Never use a knife or scissors on New Year's Day because you cut your fortune. These guys think of everything.
What is the Chinese New Year saying? "Gong Xi Fa Cái" is the proper form but you can use the Americanized saying of "Gung Hay Fat Choy" which greets everyone you meet with a "Have a prosperous and good year."
Star anise-ginger braised whole chicken
From: Chef Ming Tsai
Serves: 4
Ingredients:
4 celery stalks, cut into 1/2-inch pieces
2 large carrots, peeled and roll-cut into 1/2-inch pieces, or cut conventionally
2 large onions, cut into 1/2-inch dice
1 teaspoon black peppercorns
2 bay leaves
2 sprigs fresh thyme
1/4 bunch fresh flat-leaf parsley
2 star anise
2 tablespoons minced ginger
1/2 cup naturally brewed soy sauce or naturally brewed tamari sauce
2 quarts fresh chicken stock, or low-sodium canned chicken broth, plus extra, if needed
Kosher salt and freshly ground black pepper
One 5- to 6-pound whole chicken, wing tips folded over the back
Directions:
1. In a stockpot or other tall, wide pot or large Dutch oven, combine the celery, carrots, onions, peppercorns, bay leaves, thyme, parsley, star anise, ginger and soy sauce. Add the stock and season with salt and pepper.
2. Season the chicken inside and out with salt and pepper. Add the chicken to the pot, breast side up. It should be completely covered with stock, but if not, add more.
3. Cover and bring just to a simmer over medium-high heat. Reduce the heat to low and barely simmer for 45 minutes. Turn off the heat and let the pot stand, covered, 30 minutes to 1 hour (the chicken won't cook any further after 30 minutes). Remove the chicken and strain the broth, reserving the vegetables. Carve the chicken and serve with the vegetables and bowls of the broth.
House steamed rice
From: Chef Ming Tsai
Serves: 4
Ingredients:
1 1/2 cups of brown rice
1 1/2 cups of white rice
Directions:
1. Rinse brown rice and let soak in fresh cold water to cover for about 1 hour.
2. In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear.
3. Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger.
4. Cover and boil over high heat for 10 minutes.
5. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve.
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