The Lunar New Year is a time for celebration and plenty of tasty food.
Celebrity chef Ming Tsai shares festive and flavorful ways you can celebrate the holiday and explore cooking from a entirely different flavor palate.
Celebrity Chef Ming Tsai Shares 3 Mouthwatering Recipes:
Double Fortune Bings
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INGREDIENTS:
1 tb minced garlic
1 tb minced ginger
1 bu scallion sliced, green and white part separated
1/2 pound sliced Shiitake mushrooms
3 tb hoisin sauce
1 cup peeled edamame
1 package lumpia wrappers
Liquid Just Egg for egg wash
grape seed oil to cook
kosher salt and freshly cracked black pepper
1 bottle Dim Sum Dipper
PREPARATION:
In a wok on high heat, coated with oil, sear the garlic, ginger and scallion whites, season. Add the shiitakes and wok stir till soft, season, about 3 min.
Add hoisin sauce and stir then add edamames. Transfer to a bowl to chill.
Make egg wash. In a pan coated heavily with oil, sear the bings until golden brown about 5 min. Serve with Dim Sum Dipper.
Money Box Choy
INGREDIENTS:
4 larger cloves garlic, sliced
2 tb ginger julienne
1 pound baby boy chow, washed
1/2 cup veggie stock
2 tb veggie oyster sauce (Wan Ja Shan)
juice and zest of 1 lemon
grape seed oil to cook
kosher salt and freshly cracked black pepper
PREPARATION:
In a wok on high heat, coated with oil, sear the garlic, ginger, and wok chow, and season. Deglaze with stock and reduce by 1/2. Add sauce, season, add juice and garnish with lemon zest.
Double Poached Whole Ginger Chicken
INGREDIENTS:
1 large hand of ginger, washed, sliced thin
1 bunch scallions, 2 inch cuts
2 quarts chicken stock
1 tb cracked toasted white peppercorn
1 whole chicken, 3-5 pounds, washed, dried, seasoned well
grape seed oil to cook
kosher salt and freshly cracked black pepper
PREPARATION:
In a small stock pot with a lid, add the ginger, scallions, white peppercorn and stock and bring to a simmer. Add the whole chicken, cover and on low heat bring to a simmer again. Turn off pot and let stand for 1 hr. Serve whole.
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