Great Dishes for Chinese New Year

Today is the Chinese New Year and the beginning of the Year of the Dragon. The Chinese New Year begins with the new moon each year.

The centuries old celebration is referred to as the Spring Festival in China and a time for those to come together with their families. 

From Jan. 8 until the middle of February people in China will make a total of "3.16 billion passenger (train) trips during the Lunar New Year holiday," according to Bloomberg.

But if you're staying in Morton Grove, we've provided you with two authentic recipes to help celebrate the Year of the Dragon.

Traditional Mandarin Fried Rice

Ingredients

• Canola oil
• 3 eggs
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 bunch chopped scallions, green and white separated
• 1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
• 8 cups cooked, day-old long grain rice
• 3 tablespoons thin soy sauce
• 1/2 teaspoon white pepper
• Salt

Directions

1. In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs.
2. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger.
3. Add white scallions and lapchang.
4. Add rice and mix thoroughly.
5. Add soy sauce, white pepper and scrambled eggs.
6. Check for seasoning. Serve immediately.

Recipe courtesy: Food Network 

Asian Orange Chicken

Ingredients

• Sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
•  
• 3 tablespoons cornstarch
• 2 tablespoons water
•  
• Chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Directions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Recipe Courtesy: All Recipes