Daily Archives: 31 January 2011

Chinese New Year

Chinese New Year will begin on 3 February 2011 which marks the start of the Year of the Rabbit – year 4709 on the Chinese Calendar!

Chinese Year of the RabbitThe date corresponds to the new moon in either late January or February. The Chinese calendar is different from that used in the United Kingdom. It is made up of a cycle of twelve years, each of them being named after an animal. This is very like our signs of the zodiac. Some people believe that people born in a particular year such as the year of the Dog will have some of the characteristics of that animal.

Did you know that the Dairy Diary has all the notable calendar dates you need?

Over a sixth of the people in the world celebrate Chinese New Year.
Customs vary in different parts of the world, but everywhere the main idea is the same. It is a time to remember the family and wish everyone peace and prosperity in the coming year.

So a neat second chance to kick-start failed new year resolutions and a great reason to cook some delicious Chinese-style dishes such as Oriental Chicken Stew from the  Hearty & Healthy, Dairy Cookbook.

Don’t forget your can still enter the competition to win a copy of Hearty & Healthy.

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Oriental Chicken Stew

This Chinese-style dish is low in fat but certainly not low in flavour. The ginger and soy sauce give a subtle kick to the taste of the other ingredients.

Oriental Chicken StewPreparation time 15 minutes
Cooking time 15 minutes
Calories per portion 313 Kcal
Fat per portion 6gof which saturated 1g
Serves 4
Suitable for freezing

Olive oil 1 tbsp
Skinless chicken breasts 4 x 110g (4oz), cubed
Garlic 2 cloves, peeled and crushed
Root ginger 2.5cm (1in) piece, peeled and grated
Reduced salt soy sauce 1 tbsp
Vegetable stock 350ml (12fl oz)
Carrots 2 large, peeled and cut into strips
Mangetout 75g (3oz), trimmed and sliced lengthways
Spring onions 8, trimmed and sliced
Cornflour 2 tsp
Straight-to-wok noodles 300g (11oz)

1 Heat the oil in a large frying pan or wok and add the chicken, garlic, ginger and soy sauce. Fry gently over a low heat for 8–10 minutes, stirring, until the meat has browned all over.

2 Add the vegetable stock and carrots and cook for 3 minutes. Then add the mangetout and spring onions and cook for a further 3 minutes, until the vegetables are just tender.

3 To thicken the sauce, mix the cornflour to a smooth paste with a little water. Add to the stock and bring to the boil, stirring.

4 Meanwhile, cook the noodles following the packet’s instructions. Strain the noodles and use to line four warmed bowls. Spoon the chicken and vegetables over the top and serve immediately while hot.

Cook’s Tip
Jars of ready chopped ginger are available in the herb and condiments section of the supermarket. It is a lot easier to use than rootginger!

Recipe taken from Hearty & Healthy, Dairy Cookbook.

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