g Text Version
Beauty & Self
Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies

Bored? Games!
Take a Quiz
Rate My Photo

Natural Living
Folklore and Mythology
Distance Learning

All times in EST

Full Schedule
g Party Planning Site

BellaOnline's Party Planning Editor


Chinese New Year Recipes

Guest Author - Amelia Johnson

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

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)


-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


-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)


-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.
Add Chinese+New+Year+Recipes to Twitter Add Chinese+New+Year+Recipes to Facebook Add Chinese+New+Year+Recipes to MySpace Add Chinese+New+Year+Recipes to Digg Chinese+New+Year+Recipes Add Chinese+New+Year+Recipes to Yahoo My Web Add Chinese+New+Year+Recipes to Google Bookmarks Add Chinese+New+Year+Recipes to Stumbleupon Add Chinese+New+Year+Recipes to Reddit

RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map

For FREE email updates, subscribe to the Party Planning Newsletter

Past Issues

Printer Friendly
tell friend
Tell a Friend
Email Editor

Content copyright © 2018 by Amelia Johnson. All rights reserved.
This content was written by Amelia Johnson. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.


g features
Cheerleader Theme Party Ideas

Chocolate Fondue Recipe Ideas

Hosting a Cookie Party

Archives | Site Map


Past Issues

Note: BellaOnline uses cookies to help provide a consistent user experience. Our advertisers may use cookies to help customize ads. Please contact us with any question about our cookie use.

Summertime Foods
Corn on the Cob
Burgers on the Grill
Apple Pie


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2018 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor