For Chinese New Year, it is traditional to give children, the elderly and the unmarried money to wish them good health. These triangle-shaped ‘baskets’ go back to farming days and represent a good harvest. They can be filled with your filling of choice. From China Sichuan.
For the filling:
- 180g chicken, diced
- 30g carrot, diced
- 50g celery, diced
- 25g shiitake mushroom, diced
- 50g onion, diced
For the sauce:
- 40g chu hou sauce
- 10g oyster sauce
- 6g dark soy sauce
- 6g light soy sauce
- 10g sugar
For the cones and base:
- 100g glass noodle
- Vegetable oil
- 8g 7-spice powder
- 6 pieces net rice paper, available in Asian stores
- 36g pomegranate
- 16g frisee lettuce
Chu hou is a mixof garlic and spring onion in a sauce. It can be found at Asian stores.
- To make the base, cut the glass noodle into tiny pieces, heat the oil and deep fry until golden brown.
- To make the cones, form the circular net rice paper to the shape of a triangle and deep fry until golden brown. They can be quite fragile so the best way to do it is to brush the paper over some steam to make them softer before folding it into a cone shape and frying.
- Stir-fry all the ingredients for the filling, add in the sauce and stir-fry until cooked.
- Mix the 7-spice powder with the fried golden glass noodle and toss well. Set aside.
- Spread some frisee lettuce on plates, top with the golden glass noodles. Spread some pomegranate seeds around it.
- Fill the cones with the stir-fried ingredients and place on the bed of golden glass noodles and serve.
Recipe Series: Year of the Goat
Award-winning restaurant China Sichuan share some of their traditional recipes synonymous with Chinese New Year, while Mak at D6 mark their first year in business with a modern take on some party dishes.
Recipes in this series: