Food is a central theme to most cultural celebrations, and Chinese New Year is no different. Although, meals made during this time can take on increased traditional significance. So, to mark this Year of the Horse, local chef and actor Colin Foo prepared a dish fit for the occasion.
Since the Year of the Horse is considered to be symbolic of a time filled with good fortune personally and in business, Foo cooked up his recipe for Hot Orange Pepper Chicken which emphasizes the dish's deep red and gold colours which are associated with luck.
"The Year of the Horse is also called the money year," Foo said. "And red is a very lucky colour in the Chinese culture. So, too, is gold. That's why the pineapple in the recipe is very important."
Foo said most Chinese families will gather on New Year's Eve (Jan. 30) and share a meal before heading out to New Year's countdown celebrations later in the evening much in the same way western cultures convene as midnight approaches.
"Sharing a meal at new year's with family is a time to bond," Foo said.
Food also plays a prominent role on New Year's Day (Jan. 31) in the Chinese culture as tradition calls for not using knives when eating.
"If you use knives or anything sharp that's seen as cutting relationships," Foo said. "And you don't want to do that. It would be bad luck. That's why most Chinese prefer to eat out on New Year's Day."
Tradition also discourages sweeping or cleaning up on New Year's Day.
"If you do, that would be sweeping away your good luck," Foo said.
Hot Orange Pepper Chicken Ingredients:
1 cup fresh orange juice
1 tsp tomato paste
4 tsp tomato ketchup
1 Tbsp vinegar
2 Tbsp brown sugar
1 tsp salt
1 tsp black pepper
1/4 tsp Tabasco Sauce
1 tsp tapioca or corn starch
(Mix all of the above in a bowl)
1/2 pound of sliced chicken breast
1 tsp oyster sauce
1 tsp light soya sauce
(Marinate chicken in the fridge
overnight)
1 tomato, finely chopped
1/2 onion finely sliced
1 tsp chopped fresh garlic
1 tsp chopped fresh ginger
1/2 cup sliced red pepper
2 or 3 tsp vegetable cooking oil
Directions: Heat a wok until hot, add in the vegetable cooking oil, then add the fresh chopped garlic, ginger and orange zest. Stir, then add the sliced onions and fry until slightly golden. Add the marinated sliced chicken and stir fry until cooked. Add the remainder of the vegetables, lower heat, cover and simmer for a few minutes until it starts to steam. Add orange and tomato juice mixture and mix in well, cover and let simmer.
As soon as it starts to bubble vigorously, it is ready.
Garnish with fresh chopped pineapple and serve with steamed rice.
