### Celebrate the Chinese New Year in Style

Lunar New Year in London: Embracing the Year of the Dragon

Celebrating the Lunar New Year, which falls on Saturday, 10 February this year, London joins in the vibrant festivities. Chinese New Year, marking the Year of the Dragon, is Asia’s most significant holiday.

In the spirit of this colorful celebration, food takes center stage, offering inspiration drawn from the renowned chef Ken Hom’s collection of recipes. Whether you’re preparing a quick dinner or a lavish banquet, Ken Hom’s books provide the perfect culinary guide.

Renowned for demystifying Chinese cooking through his groundbreaking TV series, “Ken Hom’s Chinese Cookery,” Ken Hom CBE has been a pioneer in introducing the art of wok cooking to the UK audience. As he commemorates 40 years since his debut on BBC television, his iconic recipes continue to resonate, making them ideal for Chinese New Year festivities.

Each dish in a traditional Chinese New Year feast carries symbolic significance: longevity symbolized by uncut noodles, prosperity embodied in dumplings, togetherness and abundance represented by whole fish, fidelity signified by duck, prosperity denoted by chicken, and soul-cleansing properties found in mushrooms with bean curd.

Equipped with a Ken Hom wok, dive into his classic recipes for “Spicy Sichuan Noodles” and “Chicken with Black Bean Sauce,” perfect for the Lunar New Year celebration.

Ken Hom’s recipes not only promise delicious flavors but also carry auspicious meanings, aligning with the traditions of the festive occasion. Moreover, Chinese cuisine’s emphasis on vegetables, lean meats, and minimal oil makes it a healthier choice post the indulgences of the Christmas season.

For the ideal beverage pairing with your Chinese New Year feast, consider sake, readily available in supermarkets and specialty stores during this period. Ken Hom recommends Junmai Daiginjo sake, known for its premium quality, such as Gekkeikan Horin Junmai Daiginjo, offering a delightful blend of fruity notes that complement the bold flavors of his recipes.

Contrary to common belief, red wines like Les Marennes Pinot Noir Sancerre can also harmonize well with Chinese cuisine. With its fruity aroma and elegant palate, this wine from Waitrose adds a sophisticated touch to spicy dishes like the Sichuan noodles.

As you savor the flavors of your Lunar New Year meal, raise a glass and extend wishes of prosperity with the traditional greeting, “Gung Hay Fat Choy!”

For more recipe inspirations, explore Freepik.

RECIPES

Spicy Sichuan (Dan Dan) Noodles

Indulge in the bold flavors of Sichuan cuisine with this enticing noodle dish.

Ingredients:

• 2.25 litres (4 pints) water
• 2 tsp salt
• 250g fresh or dried egg noodles
• 1.5 tbsp groundnut oil
• 3 tbsp finely chopped garlic
• 2 tbsp peeled & finely chopped fresh root ginger
• 4 tbsp finely chopped spring onion
• 375g minced pork
• 2 tbsp smooth peanut butter
• 2 tbsp dark soy sauce
• 2 tbsp chilli oil
• 2 tbsp chilli bean sauce
• 1 tbsp sugar
• 2 tsp salt
• 175ml chicken stock
• 1 tbsp Sichuan peppercorns, roasted and ground
• 2 tsp sesame oil, plus extra for tossing with noodles
• Freshly ground black pepper
• Chopped spring onions for garnish

Instructions:

1. Boil water with salt and cook noodles until al dente. Drain, rinse under cold water, and toss with sesame oil.
2. Stir-fry garlic, ginger, and spring onions in a hot wok with groundnut oil.
3. Add pork, sauces, sugar, and seasoning. Cook for 5 minutes.
4. Reheat noodles in the wok, mix well, and garnish with spring onions before serving.

Chicken with Black Bean Sauce

(A classic favorite easily recreated at home, this dish combines the aromatic flavors of fermented black beans with garlic and ginger.)

Ingredients:

• 1 tablespoon finely chopped fresh root ginger
• 1 ¹⁄₂ tablespoons coarsely chopped garlic
• 2 tablespoons finely chopped shallots
• 3 ¹⁄₂ tablespoons finely chopped spring onions (scallions)
• 2 ¹⁄₂ tablespoons coarsely chopped salted black beans
• 150 ml (5 fl oz) Chicken Stock

Instructions:

1. Marinate chicken with soy sauce, rice wine, salt, sugar, sesame oil, and cornflour.
2. Stir-fry chicken in a hot wok with oil, then add aromatics and black beans.
3. Pour in stock, simmer until chicken is cooked, and garnish with spring onions.

ENDS