YEAR OF THE ROOSTER

The Year of the Rooster

          Unless you are one of those strong willed people who take great pleasure in making iron clad New Year’s resolutions and stoically keep them at least until the end of January, this time of the year can feel somewhat bleak after the exciting holiday season. But one needs not be a great fan of “globalization” to realize that there is cheer to be found at this time in the Chinese New Year.  

            2017 is the Year of the Rooster and occurs according to the Chinese lunar calendar on Saturday January 28^th, with New Year’s eve celebrations on the 27^th.  Long traditions, with a cycle of different animals representing each year in the calendar, describe not only the character of individuals born under the sign of the animal, but also give general directions for celebratory does and don’ts for the actual days of celebration. Individuals born in a year of the rooster are supposed to be: hardworking, resourceful, imaginative and talented. Money in red envelopes is a favorite gift on Chinese New year and of course food, lantern festivals and fireworks are in abundance.

If you can not attend the incredible celebrations in Hong Kong, London, San Francisco or New York or even have a celebratory dinner at a great Chinese restaurant, there is always your own kitchen to capture some of those special flavors. Just remember not to eat porridge on New Year’s, since that denotes poverty for the coming year.

Stir fries of various sorts have become a staple in many kitchens these days, but a celebration needs something a bit less usual. Unless you are incredibly adventurous and have access to a well stocked Oriental store, it is not likely that you will attempt to come up with delicacies such a Bird’s nest or Three Shreds Shark Fin soups. Here are several recipes that I have found accessible throughout the years in terms of ingredients, time and effort.

                                    Egg Flower Soup

Slice ½ lb. lean pork in thin strips ¼ by 2 inches and thinly slice ½ onion. Fry the pork and the sliced onion on high heat in a 3 qt. pot in 1 Tblsp. peanut oil until lightly browned.  Drain oil and add 36 oz. light chicken broth and 2 cups water, 2 Tblsp. soy sauce, 1/8 tsp. pepper and ¼ cup dry sherry. Bring the mixture to boil and remove from heat and set to simmer. Lightly beat 2 large eggs and with a whisk slowly add the eggs to the simmering broth to form egg flowers or threads. Simmer for 1 minute then stir in 1 Tblsp. cornstarch dissolved in ¼ cup water and stir soup to thicken. Stir in 1 cup baby spinach and serve with chopped scallion on top.

                                    Ginger-Soy Chicken Wings

Cut a dozen chicken wings in half at the joint. For the marinade, stir until dissolved and combined: ¼ cup packed brown sugar, ½ cup light soy sauce, 1 ½ Tblsp. cornstarch, 2 Tblsp. white vinegar, 2 large minced garlic cloves, 1 inch piece of fresh ginger peeled and grated. Place wings in a sealable plastic bag, pour marinade over the wings and mix. Marinate in refrigerator for at least 4 hours or overnight. Remove wings from the marinade and place on one or two cookie sheets with sides, so the pieces are not touching. Roast in a 375  degree oven 35 to 40 minutes, turning them once. Serve hot or at room temperature with steamed rice.

A festive Chinese dinner does not need to finish with the obligatory Fortune Cookie. These almond cookies will give you a message of a different kind and flavor.

Almond Cookies

Sift together 2 ½ cups all-purpose flour, 1 cup sugar and ½ tsp. baking soda, ¼ tsp. salt.  Cream 1 cup unsalted butter until fluffy, beat in 2 eggs, 1 Tblsp. almond extract, ¼ tsp. lemon extract. Stir in flour mixture and ¼ lb. blanched almonds finely chopped. Blend all ingredients thoroughly. Roll the dough to about 1/3 inch thickness and cut 1 ½ in. circle cookies. Place on a parchment lined pan and bake at 325 degrees for 25 minutes. Cool on a cake rack.

Celebrate the year of the Rooster, or add some different flavors to your January menu. Either activity is likely to make these short January days more flavorful.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)