Celebrate Chinese New Year with these recipes - FOX 32 News Chicago

Celebrate Chinese New Year with these recipes

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Get these recipes courtesy of Chef Tom Lin, owner of the Szechuan Empire restaurants.

Chinese 5 spice Crispy Duck


Marinate two duck breasts with 1 TBS. of Shaoxing wine ( or Sherry cooking wine), 1 TBS. of sesame oil, 2 tsp. of honey, ½ tsp. of Chinese 5 spice powder, A pinch of salt and black pepper. Marinate for 30 minutes.

Side Sauce: 1 tsp. of minced garlic, 1 tsp. of minced ginger, 1 TBS. of Siracha hot sauce, 1 tsp. of sesame oil, 2-3TBS. of soy sauce, 1 TBS. of hoison sauce, ¼ cup of chopped onion, ¼ cup of chopped cilantro.

1. Pan sear the duck for 5 minutes on medium heat until skin brown and crispy.

2. Preheated oven to 400degree and cook for 4-5 minutes. Rest for 10 minutes before serving.

3. Heat sauce ingredients and serve with the cooked duck breast.

Vegetable Spring Roll


10-12 spring roll wrappers, ½ cup of shredded cabbage, ¼ cup of shredded carrot, ½ cup of bean sprout, ¼ cup of shitake mushroom thinly sliced, ¼ cup of onion thinly sliced, ½ tsp. of minced garlic, ½ tsp. of minced ginger, a pinch of salt and black pepper to taste. Flour paste:3 TBS. of plain flour dissolved in ¼ cup of water, oil for deep drying.

1. In a wok over high heat,  add vegetable cooking oil, ginger, garlic, cabbage, carrot, beansprout, shitake mushroom, onion, and sauté until softened 4-5 minutes. Add salt and black pepper to taste. Transfer the mixture to another tray to cool completely.

2. Place 2 TBS. of filling in the wrapper, lightly brush the edges of the top with flour paste and fold over and seal.

3. Heat oil for deep frying to 360 degree Fahrenheit. Cook until golden brown and crispy 3-4 minutes. Serve with hot mustard and plum sauce.

Chinese Cold Sesame Noodles

4 cups of mixed vegetables (broccoli, sweet pepper, purple cabbage, snow pea, green onion). Drizzle on olive oil, a pinch of salt and black pepper and roast at 450 degree for 15 minutes.

4 cups of cold cooked linguini noodles

Dressing:1/3 cup of olive oil, ¼ cup of sweet and hot chili sauce, 1 TBS of siracha hot sauce, 2 TBS. of balsamic vinegar, 2 TBS of soy sauce, ½ tsp. of minced garlic, ½ tsp. of minced ginger, sprinkle sesame seeds.

Toss noodles, roasted vegetables and dressing and serve.

Happy Family

2 1/2 cups of mix vegetables (broccoli, sweet pepper, baby corn, snow pea and shitake mushroom)

3 oz of chicken sliced, 3 oz of sea scallops, 3 oz of jumbo shrimp (marinate with salt, black pepper, 1 egg white, 1 TBS. of cornstarch and drizzle sesame oil) 2 TBS. of vegetable cooking oil, 1 tsp. of minced ginger, 1 tsp. of minced, 1 TBS. of sherry cooking wine, 1 tsp of oyster sauce, 1-2 TBS. of soy sauce to taste, ½ cup of chicken stock, 1 TBS. of cornstarch dissolve in 3 oz of water, drizzle sesame oil.

1. In hot wok add 1 TBS. of vegetable cooking oil, add chicken, shrimp, scallop and stir fry for 2 minutes until semi cooked. Set it aside.

2. In hot wok add 1 TBS. of vegetable cooking oil, add ginger, garlic, mixture of vegetables and stir fry for 2 minutes until softened. Add back in the chicken, shrimp, scallop, cooking wine, oyster sauce, soy sauce, chicken stock and bring sauce to a boil. Add cornstarch mix to thicken the sauce and drizzle the sesame oil.

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