Panorama Community Magazine
simple and Delicious dishes to celebrate
CHINESE NEW Year
Chinese New Year, or the Spring Festival, is the most important celebration observed in China, with cultural and historic significance. The festival signals the beginning of spring, and the start of a new year according to the Chinese lunar calendar. The festival is celebrated across the country, but also has many related celebrations in nations and ethnic groups deriving from China. This year, Chinese New Year begins on February 1st and end with the Lantern Festival on February 15th. Legend states that the Chinese New Year stemmed from an ancient battle against the Nian, a terrifying beast that attacked people and ate children. The people used fireworks and firecrackers to chase the beast away. This tradition has been continued until the present time and the festival serves as a time to gain good fortune.
Stir-Fried Kung Pao Chicken With Chili Peppers Yields 3-4 Servings Recipe courtesy of The Spruce Eats
INGREDIENTS • 2 boneless skinless chicken breasts, 7 to 8 oz each • 8 small dried red chili peppers • 2 cloves garlic • 2 green onions • 1/4 cup oil, for stir-frying, or as needed • 1 tsp. Szechuan peppercorn, DIRECTIONS optional 8. When the oil is hot, add the 1. Gather the ingredients. • 1/2 cup peanuts, or cashews 2. Cut the chicken into 1-inch cubes. chicken. Stir-fry until it turns white and • Few drops sesame oil, optional 3. Combine marinade ingredients, is 80 percent cooked. Remove from the adding the cornstarch last. Marinate wok. For the Marinade: 9. Add 2 tablespoons oil. When the the chicken for 25 minutes. • 2 tsp. soy sauce 4. While the chicken is marinating, oil is hot, add the garlic and stir-fry until • 2 tsp. Chinese rice wine, prepare the sauce and vegetables: In aromatic (about 30 seconds). or dry sherry a small bowl, combine the dark soy 10. Add the chili peppers and the sauce, rice wine, and sugar. Set aside. Szechuan peppercorn if using. Stir-fry • 1 tsp. sesame oil 5. Cut the chilies in half so that they briefly until they turn dark red. • 1 1/2 tsp cornstarch are approximately the same size as the 11. Add the sauce to the wok. Bring For the Sauce: to a boil. chicken cubes. Remove the seeds. 6. Peel and finely chop the garlic. 12. Add the chicken back into the • 2 tsp. dark soy sauce Cut the green onion on the diagonal pan. Stir in the peanuts and the green • 1 tbsp. Chinese rice wine, onion. into thirds. or dry sherry 7. Heat the wok over medium-high 13. Remove from the heat and stir in • 1 tsp. sugar the sesame oil. Serve hot. to high heat. Add 2 tablespoons oil.
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JANUARY 2022
