Book Reviews

Special A.C.E. Stories

Online Paper (PDF)

Bids & Public Notices

NW Job Market


Special Sections

Asian Reporter Info

About Us

Advertising Info.

Contact Us
Subscription Info. & Back Issues





Currency Exchange

Time Zones
More Asian Links

Copyright © 1990 - 2020
AR Home


Where EAST meets the Northwest

(Photo/Phil Mansfield/Culinary Institute of America)

From The Asian Reporter, V27, #2 (January 16, 2017), page 18.

Celebrate Lunar New Year by pulling out the stir fryer

By The Culinary Institute of America

At the same time many of us are packing away our noisemakers and champagne glasses, people all over the world are just beginning to prepare for the new year.

The Lunar New Year — the first day on a calendar based on the phases of the moon — is celebrated all over the world (this year on January 28), with each country and culture having its own different traditions and celebrations. The Lunar New Year is widely celebrated in China, but also in other countries such as Singapore, Taiwan, and Malaysia, where there are many people of Chinese origin.

The Lunar New Year is a huge celebration for Chinese Americans, and there are tons of traditions that help ring in the festival. Alongside gifts, parties, and decorations, special "lucky" foods are presented to bring prosperity in the upcoming year, like coin-shaped dumplings, long noodles to represent longevity, and oranges, which are a Chinese symbol of luck and good fortune.

Since food is so central to the celebration, a Chinese-inspired dinner is a great way for you and your family to share in the tradition with friends and neighbors. China is a very large country with many regions and a long history, which means there are many variations in what is considered traditional.

In this recipe for Chinese Take-Out Chicken and Broccoli, we offer an easy and familiar dish to teach an essential technique in Asian cuisine: stir frying, in which most ingredients can be used interchangeably, like shrimp or pork instead of chicken.

Once you have the hang of stir frying, you can begin to experiment with new ingredients. This recipe uses fresh ginger, scallions, and soy sauce. Other options include sesame oil, hot chilies, Szechuan peppercorns, and oyster sauce — a very common Chinese ingredient that acts more like a seasoning than its own flavor.

We live in a global community where we are inspired by the traditions of people halfway across the world. This Lunar New Year, take an opportunity to share in the celebration — and maybe next year you’ll be ready to make those coin-shaped dumplings!

This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.

* * *

Chinese Take-Out Chicken and Broccoli

Start to finish: 25 minutes

(Active time: 20 minutes)

Servings: 4 to 6

3 tablespoons vegetable oil

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

2 tablespoons chopped garlic

2 tablespoons chopped ginger

1 bunch green onions, sliced

2 tablespoons cider or rice vinegar

2 tablespoons sugar

3 tablespoons soy sauce

1 cup chicken stock or water

2 tablespoons cornstarch

4 cups (1 bunch) broccoli florets, broccoli rabe, or broccolini

In a large sauté pan or wok, heat the oil over medium-high heat. Add the chicken and cook until golden brown, stirring the chicken occasionally to cook it evenly on all sides, about five minutes. Transfer the cooked chicken to a plate and set aside.

Add the garlic, ginger, and green onions to the pan and cook until fragrant, about one minute.

In a medium-size bowl, combine the vinegar, sugar, soy sauce, chicken stock or water, and the cornstarch. Mix with a whisk until there are no clumps and set aside.

Add the broccoli to the pan. Add the cornstarch mixture and stir to coat the broccoli.

Stir in the chicken, cover the pan with a lid or aluminum foil, and cook on medium-high heat until the broccoli is bright green and cooked through, for three to five minutes.

Nutrition information per serving: 270 calories (67 calories from fat); 8 g fat (1 g saturated, 0 g trans fats); 83 mg cholesterol; 552 mg sodium; 19 g carbohydrate; 3 g fiber; 7 g sugar; 30 g protein.

* * *

Read the current issue of The Asian Reporter in its entirety!
Go to <>!