Recipe File: Auspicious roast chicken for Chinese New Year

MANILA, Philippines - For many who observe Chinese New Year, the dinner table is one of the most important aspects of the celebration. Each dish served has a corresponding meaning and is believed to bring good luck. For example, a whole chicken symbolizes happiness and prosperity; noodles represent long life; and spring rolls signify wealth.

Some dishes have deeper meanings based on ancient Chinese beliefs. Sweet and sour pork, for example, is served when families want to have numerous grandchildren. The book Wisdom of the Chinese Kitchen by Grace Young explains that since the Cantonese word for “sour” sounds like the word for grandchild, families believe that serving this dish will help ensure new grandchildren in the coming year. These beliefs are observed year after year and are passed on from generation to generation.

The San Miguel Great Food Club shares recipes for the Year of the Water Dragon.

Honey Roast Chicken

Ingredients:

1.2 kilos Magnolia Chicken, whole

1 tsp. salt

3 pcs. chopped shallots

2 tsps. chopped ginger

3 cloves garlic, minced

1 pc. sangki

2 tsps. soy sauce

2 tsps.refined sugar

1/2 tsp. Purefoods Supremo Cane Vinegar

2 tbsps. Magnolia Gold Butter, melted

2 tbsps. honey

Procedure:

Marinate chicken with salt, shallots, ginger, garlic, sangki and soy sauce. Rub the chicken thoroughly inside and out. Combine sugar and vinegar and brush mixture on the surface of the chicken. Refrigerate overnight.

Preheat oven to 350 degrees Fahrenheit. Brush marinade and melted butter all over the chicken.

Skewer chicken onto a rotisserie spear. Bake chicken for 1 1/2 hours. Baste chicken occasionally with drippings. Brush chicken with honey 10 minutes before removing from the oven.

Lucky Noodles

Lucky Noodles

Ingredients:

1-400g.  pack egg noodles

2 tbsps. Magnolia Nutri-oil

2 tbsps. garlic, minced

1 cup shrimps, peeled with tail on

1-165gm can Purefoods Chinese Style Luncheon Meat, cut into strips

+ cup light soy sauce

2 tbsps. oyster sauce

2 tsps. sesame oil

2 tsps. sugar

+ tsp. ground pepper

3 cups chicken stock

2 tbsps. cornstarch, dissolved in 

+ cup water

2 packs Chinese pechay or bok choy, cut into small pieces

6 pcs. quail eggs, cooked hard-boiled, peeled and cut in half

Procedure:

Cook noodles according to package directions. Drain well then toss with half of the oil so that the noodles won’t stick together. Set aside.

Heat remaining oil in a wok. Sauté garlic until slightly browned. Add shrimps and cook until color changes. Add luncheon meat. Add soy sauce, oyster sauce, sesame oil, sugar, and ground pepper. Mix gently. Pour in chicken stock. Let boil on high heat then lower heat to simmer. Pour in cornstarch slurry to thicken sauce. Let simmer for 2 minutes. Add in pechay or bok choy.

Transfer cooked noodles in a chafing dish. Pour meat and sauce mixture over noodles. Top with quail eggs. 

Serves 10-12

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