Chinese New Year
Meal Plan Occasions 2: More Special Occasions
Occasion 2 · Chinese New Year
Today at a glance. Chinese New Year falls between late January and mid-February, and the date moves every year (see the planner in chapter 8). This feast for 4 people has sticky chicken and long noodles for long life, followed by fresh mango pots. The chicken can be marinated the day before, and the dessert is made earlier in the day. Quantities are for the whole table, in metric with UK names.
Main meal
Main meal · Serves 4 · Chicken
Sticky Soy-Honey Chicken Thighs with Longevity Noodles and Pak Choi
Ingredients (4 portions)
- 8 bone-in, skin-on chicken thighs (about 1 kg)
- 4 tbsp reduced-salt soy sauce, for the marinade
- 3 tbsp runny honey
- 2 tbsp rice vinegar (or white wine vinegar)
- 3 cloves garlic, crushed
- 3 cm fresh root ginger, peeled and grated
- 1 tbsp toasted sesame oil, for the marinade
- 300 g dried egg noodles (keep them long: do not cut them, as long noodles mean a long life)
- 2 pak choi, halved lengthways
- 2 carrots, cut into thin matchsticks
- 4 spring onions, sliced
- 1 tbsp sunflower or vegetable oil, for the stir-fry
- 2 tbsp reduced-salt soy sauce, for the noodles
- 1 tsp toasted sesame oil, for the noodles
- 1 tbsp sesame seeds, to finish
Why long noodles?
In Chinese tradition, long noodles represent a long life, so you should not cut them or bite them in half while eating. Slurp them whole. Serving whole fish, dumplings (shaped like gold ingots) and oranges and tangerines (symbols of luck) are other classic New Year foods.
Make it ahead
Marinate the chicken the day before, covered, in the fridge on the bottom shelf. Chop the vegetables in the morning. The noodles and stir-fry take only about 12 minutes at the end.
Method
- The marinade: whisk the 4 tbsp of soy sauce, honey, rice vinegar, garlic, ginger and 1 tbsp of sesame oil in a large bowl. Add the chicken, turn each thigh in the marinade, cover and chill for at least 30 minutes (up to 24 hours).
- Heat the oven to 200°C (180°C fan). Lift the chicken into a roasting tin, skin side up, in a single layer, and pour over the marinade left in the bowl. Roast for 35 to 40 minutes, basting twice with the juices, until the chicken is sticky and golden, and cooked right through with no pink (75°C in the thickest part).
- The noodles: when the chicken has 12 minutes left, cook the noodles in a pan of boiling water following the packet (usually 4 minutes). Drain, rinse under hot water and toss with 1 tsp of sesame oil to stop them sticking.
- The stir-fry: heat the sunflower oil in a wok or large frying pan over a high heat. Stir-fry the carrots and pak choi for 3 minutes. Add the spring onions and the 2 tbsp of soy sauce, then the noodles, and toss for 2 minutes until hot.
- Put the noodles and greens on a big dish, lay the chicken on top, spoon over the sticky juices from the tin, and scatter with the sesame seeds. Eat with the noodles whole.
Chicken and the marinade
The marinade that touched raw chicken goes into the oven and cooks with the chicken for at least 35 minutes, so it is safe. Do not use any left in the bowl as a dipping sauce unless you boil it for 3 minutes first. Wash your hands, the board and the knife after handling raw chicken.
Swaps
Chicken wings or drumsticks in place of the thighs. Rice noodles or udon in place of the egg noodles. Broccoli or bean sprouts in place of the pak choi. A pinch of chilli flakes in the marinade.
Shopping list for this recipeDessert
Dessert · Serves 4
Mango, Coconut and Ginger Biscuit Pots
Ingredients (4 portions)
- 2 large ripe mangoes (or 1 tin of mango pulp, about 425 g)
- 1 lime, juiced
- 250 ml double cream
- 2 tbsp icing sugar
- 30 g desiccated coconut
- 8 ginger nut biscuits
- 2 mandarins or satsumas, peeled and segmented, to decorate
Make it ahead
Make the pots in the morning, or the day before, and keep them covered in the fridge. Add the crushed biscuit on top just before you serve, so it stays crunchy.
Method
- Toast the desiccated coconut in a dry frying pan over a medium heat for 2 to 3 minutes, stirring all the time, until pale gold. Tip onto a plate to cool. It burns very fast, so do not leave it.
- Peel the mangoes, cut the flesh from the stone and chop it roughly. Blend or mash with the lime juice until smooth (a stick blender or fork works). If you use tinned pulp, stir in the lime juice.
- Whip the cream with the icing sugar to soft peaks. Fold in half of the toasted coconut.
- Put the biscuits in a freezer bag and crush them roughly with a rolling pin.
- Layer 4 glasses: a spoonful of mango, a spoonful of coconut cream, and repeat. Chill for at least 30 minutes.
- Just before serving, top each pot with the crushed biscuits, the rest of the coconut and a few mandarin segments.
Swaps
Passion fruit pulp or pineapple in place of the mango. Digestive biscuits or shortbread in place of the ginger nuts. Coconut yoghurt in place of the cream for a lighter pot.
Shopping list for this recipeComing up next
Occasion 3 is Valentine's Day, written for 2: a seared duck breast with orange sauce, crispy potatoes and green beans, followed by molten chocolate fondants with raspberries.