Top 5 CNY’s Must Have Recipes!

written by Natasha Christopher

I’m sure everyone loves any festive celebration that is being celebrated in this multi cultural country. From the decoration, the family gatherings, and dressing up are some of the reasons why we enjoy it. Most importantly is the food that comes with it. Or should we say the holiday baggage (the best kind :P) 

With Chinese New Year coming up soon, I bet everyone is looking for the best recipes to produce a hearty, and warm home cooked food for the family. That is why we are here to help you! Here are some quick and easy recipes that you can follow;

1. Chinese Soy Sauce Chicken 

Soy Sauce Chicken is a quintessential Chinese favorite and a staple dish for CNY. 

Ingredients: 

  • 1 whole chicken 
  • 2 teaspoons of oil 
  • 7 slices of ginger 
  • 2 scallions 
  • 3 star anise 
  • 1 ½ cups Chinese rose wine 
  • 1 ½ cups of Angel Light Soy Sauce 
  • 1 ¼ cups dark soy sauce 
  • 1 cup of sugar (plus 2 tablespoons) 
  • 2 teaspoons of salt 
  • 10 cups of water 

Steps: 

  1. Take the whole chicken from the refrigerator an hour before cooking. Wash the chicken thoroughly 
  2. Grab your stock pot (ideally a tall and narrow pot that will fit the chicken) and add liquid in to submerge the chicken for the future steps. Put it over medium low heat, and add the oil and ginger.
  3. Let the ginger caramelize for about 30 seconds. Then add the scallions and cook for another 30 seconds. Add the star anise and wine (you can use Shaoxing rice wine, rose wine or a mix of both), and bring to a simmer to let some of the alcohol cook off. Add Angel Light Soy Sauce, dark soy sauce, sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes.
  4. Increase heat for boiling now. Once the chicken goes in, the cooking liquid will cool down. Let it cook for about 5 minutes at medium high heat then add the chicken into the pot fully.  If the chicken is not completely submerged, just baste the exposed area with cooking liquid.
  5. Bring the liquid back to a slow simmer about 25 minutes. Turn off the heat, cover the pot and let chicken sit in the pot for another 15 minutes. 
  6. Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools. Serve with Angel Sriracha Hot Chilli Sauce for extra kick!

2. Steamed Fish with Bean Paste 

If there isn’t a steamed fish dish during CNY, is it even worth celebrating? 

Ingredients

  • 1 tbsp of oil 
  • 1 fresh chilli peppers 
  • 8 garlic clove 
  • 2 shallots 
  • 10g of ginger 
  • 2 tbsp of Angel Bean Paste (Minced)
  • 1 tbsp of Angel Light Soy Sauce 
  • 1 tbsp of Angel Oyster Sauce 
  • 1 tbsp of sugar 
  • 1 whole fish 

Steps

  1. Cut the chillies, ginger, garlic and shallots finely.  In a heated pan over low heat, add oil to stir-fry minced ingredients until fragrant. Then, add Angel Bean Paste (minced) along with Angel Light Soy Sauce and Angel Oyster Sauce. Stir-fry for another 30 seconds to 1 minute. Finally, add sugar. Leave aside.
  2. Filet the fish to fasten the steaming process and add slices of ginger in the fish. Steam for a good 6 minutes. 
  3. After the six minutes, remove the excess ginger slices and discard water. Then, place sauteed Angel Bean Paste from earlier onto the fish. Continue steaming for another 6 minutes. Serves best hot with white rice. 

3. Restaurant Style Chinese Greens with Oyster Sauce 

A popular dish that accompanies best with a Chinese style main course food. 

Ingredients

  • 6 baby bak choy 
  • 1 tbsp of Angel Oyster Sauce 
  • 1 tbsp of water 
  • ¼ teaspoon of cooking oil 
  • ½ teaspoon sugar 
  • 2 dashes white pepper powder 

For Garlic Oil 

  • 2 cloves garlic, finely chopped 
  • 1 teaspoon of oil 

Steps

  1. Prepare the garlic oil first. Insert the minced garlic onto a pan and fry them till it’s golden brown. Set aside for later. 
  2. Heat up a pot of water and bring it to boil. Add two drops of oil in and drop the vegetables in for about 20-30 seconds as you don’t want the bak choy to wilt fast. Transfer them out and drain the excess water off the vegetable. Arrange it on a plate. 
  3. In a wok, heat up the cooking oil then add Angel Oyster Sauce, water, sugar and white pepper powder. As soon as the sauce heats up, transfer the sauce onto the vegetable on the plate. Lastly, add the garlic oil and serve immediately. 

4. Cantonese Golden Sand Prawns 

Prawns for the delicious crunch of it! 

Ingredients: 

  • 400g of big prawns 
  • 1 tbsp of Angel Hoisin Sauce 
  • 1 tbsp of Angel Light Soy Sauce 
  • Pepper to taste 
  • ½ tbsp Angel Oyster Sauce 
  • 2 tbsp corn flour for coating 

Salted Crisps

  • 2 tbsp salted egg powder 
  • 2 tbsp potato flakes 
  • 1 tbsp chicken powder 
  • ½ tbsp sugar 
  • 2 pcs chili padi 
  • 3 leaves curry leaves 
  • 60g margarine 

Steps: 

  1. Mix the ingredients and coat the prawns with corn flour. 
  2. Deep fry in hot oil until cooked, remove and then drain. 
  3. Mix salted crisps into a paste, stir fry until crispy and golden brown.
  4. Spread salted crisps on fried prawns. Serve them hot!

5. Sticky Rice with Chinese Sausage 

A staple dish with a twist of how the rice’s being made with Chinese sausage 

Ingredients

  • 2 cups of uncooked sticky rice (or known as Glutinous rice) 
  • 1 tbsp Angel Oyster Sauce
  • 1 ½  tbsp Angel Light Soy Sauce
  • 2 teaspoons of dark soy sauce 
  • ¼ teaspoons sesame oil 
  • ¼ cup of chicken stock 
  • ½ teaspoon salt 
  • 2 tbsp oil 
  • ¼ cup dried shrimps (soaked for 15 minutes in water) 
  • 1 medium onion (finely dice) 
  • 5 dried shiitake mushrooms 
  • 3 links Chinese sausage 
  • 1 teaspoon Shaoxing wine 
  • White pepper to taste 
  • 2 scallions 
  • Cilantro 

Steps

  1. Cook the sticky rice in the rice cooker 
  2. Combine the Angel Oyster Sauce, Angel Light Soy Sauce, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
  3. Add all the sticky rice into the wok and break it up as much as you can. Spoon half of the sauce mixture over the rice. Mix well and make sure to scoop the rice from below as so it doesn’t stick to the wok. Add the rest of the sauce and stir-fry.
  4. Sprinkle it with white pepper to taste and mix in the scallions. Put the rice in a bowl and garnish it with cilantro. 

The best thing to accompany you during the CNY food times are the very own Angel brand sauces. From soy sauces to convenience sauces, they have a full range of products that help to add fine taste to your meals. Here’s what sauce you can cook with the recipe stated above; 

Angel Light Soy Sauce

Made from the highest quality non-GMO soybeans and fermented to the highest standards. Full of natural umami flavour and aroma, making it the ideal sauce for special occasions. 

Angel Oyster Sauce 

Use real oyster extract, slow-boiled to form its rich taste and aroma. This versatile sauce can be used for different kinds of cooking to enhance the taste of the dish.

Angel Bean Paste 

The original creation of Bidor Kwong Heng, naturally fermented that gives the best in class yellow bean paste.

Angel Sriracha Hot Chilli Sauce 

This is a great dipping sauce for chicken,prawns, and fish to spice up the dish even more. Excellent in soup, pasta, sauce, or on anything else to give it a delicious, spicy taste.

Click here for more information: http://www.bidorkwongheng.com/ 

Good News

Stand a chance to win a Rubine™ Enso Induction Cooker worth RM299!

Follow steps as below:

1. Purchase RM15 of Angel products in a single receipt (can purchase instore or online)

2. WhatsApp +6019-3311251 to submit your name and receipt image

Promo Period: 26 Dec 2020 – 28 Feb 2021

Besides, you can receive 1 free set of red pockets with every purchase in Angel official online store! While stocks last, check it out in Angel official store now:

Shopeehttps://bit.ly/3mYDuWP

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