Celebrate Chinese New Year in style by whipping up these tried and true recipes that will make any guest sit up and take notice.

Chicken Egg Rolls
Ingredients

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

Directions

-Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
-Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
-Cover and steam for 5 minutes.
-Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
-Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
-While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
-Fry until a deep golden brown, a few at a time; drain on paper towels.


General Tso's Chicken

For the Chicken

1 large egg, beaten
1/4 teaspoon salt
1 pinch black pepper
2 tablespoons cornstarch
1 lb boneless skinless chicken thighs, cut into 1 inch cubes

For the Sauce

2 1/2 tablespoons dark soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons chinese rice wine vinegar
1 1/2 teaspoons dry sherry

For the Rest

peanut oil
cornstarch, for dusting
8 small dried hot chili peppers
1/4 cup finely sliced green onion
4 cups broccoli florets, steamed

Directions

-Mix together egg, salt, black pepper, and cornstarch in a bowl.
-Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
-In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
-Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
-With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
-Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
-turn off heat, and remove chicken with a wire strainer and drain over a bowl.
-Pour off all but 1 1/2 tbsp. of the oil from the wok.
-Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
-Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
-Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
-add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
-Place on platter; and garnish with steamed broccoli florets.
-Serve with rice.


Crab Rangoon

1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
2pks wonton wrappers
oil (for frying)

Directions

-Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
-Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
-Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
-Moisten edges, bring up corners and pinch together, along with sides-you don't want filling to float away.
-Place all 6 in the hot oil and repeat process.
-By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
-You want them a nice golden color.
-When done remove with a slotted spoon and drain on paper towels.