Chinese New Year! Did You Know…? Year of the Pig… Who Celebrates? When is it? + Recipes Here For Great Chinese Cuisine… from Kikkoman
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Pig out this Chinese New Year!
In 2019 the Chinese New Year of the Pig will kick off on 5th February. As a festival it has really grown in the UK, with celebrations taking place in all the big cities, especially where there is a Chinatown such as London, Liverpool, Manchester and Birmingham.
The most important part of Chinese New Year is always the dinner which is laden with lots of symbolic meaning. So why not join in with the fun and rustle up a quick stir fry at home for the family?
The secret to a good stir-fry is to choose the best quality ingredients, and that includes the essential soy sauce. Not all soy sauces are made the same – Kikkoman contains just 4 ingredients, soybeans, wheat, salt and water, and no additives. Its aromatic, umami-rich flavour comes from months of slow, natural brewing. Try adding a splash to your stir-fry at the end of cooking to bring out all the flavours perfectly.
More of Kikkoman’s top tips for stir-fry success:
For super succulent chicken, try ‘velveting’ the meat before cooking. An authentic Chinese cooking technique which gives a juicy texture to meat. Before cooking simply toss strips of chicken or pork in a thin batter made from 1tbsp cornflour, 1 egg white and a dash of Kikkoman soy sauce or sesame oil.
For best stir-frying results cut your vegetables into similar sized shapes so that they cook evenly.
Cooking quickly on a high heat will ensure the textures remain crunchy. Choose an oil which has a high smoking point such as sunflower oil
Use a wok rather than a frying pan. The shape gives you intense heat at the base and gradually less as you move up the sides. Choose carbon steel or cast iron as non-stick coatings cannot conduct the high temperatures needed for stir-frying.
If using meat, then slice it into thin strips across the grain so that it stays deliciously tender
To achieve authentic egg fried rice, cook the eggs first in the wok, then add the cooked, cold rice. That way you will get small pieces of egg separate from the grains of rice.
You don’t need to buy a light and dark soy sauce – Kikkoman does the job of both!
If you can’t or prefer not to eat wheat, choose Kikkoman’s Gluten-free Tamari Soy Sauce. And those on a low salt diet should opt for Kikkoman Less Salt Soy Sauce which has 43% less salt than the original.
Since it will be the Year of the Pig, here’s our recipe for Pork, Red Pepper and Sesame Stir fry. It’s so good you’ll want to hog it all for yourself!
Pork, Red Pepper and Sesame Stir Fry
Succulent pieces of pork with a fragrant, oriental flavour. Made in a matter of minutes, this is a quick and healthy family dish
Serves 4
Prep time: 10 minutes
Cooking time: 15 minutes
Per serving: 477 kcals, 3.1g saturated fat
Ingredients:
200g long grain rice
1 tbsp sunflower oil
1 red onion, sliced
400g lean pork, diced
2 red peppers, deseeded and sliced
1 tbsp sesame seeds
1 tsp Chinese Five Spice Powder
3 tbsp Kikkoman Soy Sauce
1 tbsp maple syrup
200g frozen peas, steamed
1 egg, beaten
Red chilli, sliced to garnish
Rinse the rice and place in a saucepan. Add enough boiling water to cover the rice by 2.5cm. Cover and simmer for 10-15 mins. Drain and refresh in cold water and set aside to cool completely.
Meanwhile, heat the oil in a wok and add the onion. Fry for 2 minutes then add the pork and peppers and stir fry for 4 minutes. Stir in the sesame seeds, Chinese Five Spice powder, Kikkoman Soy Sauce and maple syrup. Stir fry for 2 minutes. Tip into a bowl and keep warm.
Wipe out the wok and heat a drizzle more oil. Add the egg and stir until it has cooked and then fold in the cooked rice with the peas. Divide between 4 dishes, top with the pork and garnish with the sliced red chillies.
More recipes on www.kikkoman.co.uk and @KikkomanUK via Facebook and Twitter and Instagram
Soy Seasoned Chicken Stir Fry.
Serves 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Per serving: 451 kcals, 7.1g fat, 1.2g saturates, 1.1g salt
Ingredients:
225g (8oz) basmati or long grain rice
3tbsp Kikkoman Soy Sauce
1tsp runny honey
1tbsp Chinese five spice powder or paste
1tsp chopped fresh parsley
450g skinless chicken breasts, diagonally sliced into strips
1tbsp olive oil
1 onion, finely sliced
2 red peppers, deseeded and sliced
150g baby sweetcorn, halved lengthways
150g oriental mushrooms such as Enoki
Coriander leaves to garnish
Method:
Rinse the rice and place in a saucepan. Cover with enough water to cover the rice by 2.5cm (1inch). Bring to the boil, cover with a tight-fitting lid and simmer over a very low heat for 20 minutes.
Meanwhile, Mix together the soy sauce, honey and Chinese five spice powder and parsley. Pour over the chicken and toss well to coat evenly.
Heat the oil in a large wok and fry the onions and peppers for 5 minutes. Add the sweetcorn and cook for 2 minutes.
Add the chicken and marinade and stir fry for 5 minutes. Now add the mushrooms and stir fry for 3-5 minutes.
Serve with cooked rice and garnish with coriander leaves
Find more inspiring recipes on Kikkoman’s brand-new website www.kikkoman.co.uk and follow @KikkomanUK on Twitter, Facebook and Instagram.
Soy Seasoned Chicken Stir Fry.
An aromatic dish, flavoured with Kikkoman Soy Sauce and Chinese five spice powder.
Serves 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Per serving: 451 kcals, 7.1g fat, 1.2g saturates, 1.1g salt
Ingredients:
225g (8oz) basmati or long grain rice
3tbsp Kikkoman Soy Sauce
1tsp runny honey
1tbsp Chinese five spice powder or paste
1tsp chopped fresh parsley
450g (1lb) skinless boneless chicken breasts, diagonally sliced strips
1tbsp olive oil
1 onion, finely sliced
2 red peppers, deseeded and sliced
150g (5oz) baby sweetcorn, halved lengthways
150g (5oz) oriental mushrooms such as Enoki
Coriander leaves to garnish
Method:
Rinse the rice and place in a saucepan. Cover with enough water to cover the rice by 2.5cm (1inch). Bring to the boil, cover with a tight fitting lid and simmer over a very low heat for 20 minutes.
Meanwhile, Mix together the soy sauce, honey and Chinese five spice powder and parsley. Pour over the chicken and toss well to coat evenly.
Heat the oil in a large wok and fry the onions and peppers for 5 minutes. Add the sweetcorn and cook for 2 minutes.
Add the chicken and marinade and stir fry for 5 minutes. Now add the mushrooms and stir fry for 3-5 minutes.
Serve with cooked rice and garnish with coriander leaves
Classic Cantonese Fried Rice
One of the best-travelled Chinese dishes of all and turning up in myriad guises, it is a Cantonese invention, deriving from the pragmatic need to recycle leftovers! Some versions are positively ambrosial with lots of premium ingredients like crabmeat and lobster.
Cals per serving: 455
Fat per serving: 14.0g
Saturated fat per serving: 3.0g
Prep time: 3-5 minutes
Cooking time: 8-10 minutes
Ingredients:
Serves 4
800g cold, cooked rice
2 tbsp oil
2 spring onions, sliced
3 eggs
150 g roast pork or cooked ham, diced into ½ inch cubes
100g raw, peeled shrimps
2 tbsp frozen green peas
2 tbsp Kikkoman Soy Sauce
1 tsp black pepper
1 chicken stock cube
Method:
Heat oil and fry spring onions for 1 minute. Push aside and crack eggs in to cook until set.
Cut up roughly and add rice, pork or ham and shrimps. Stir vigorously for 3 minutes and add peas, soy sauce, black pepper and crumble in the stock cube.
Stir fry for 3 minutes more and serve garnished with more chopped spring onions.
Stir-Fried Chicken with Kikkoman Soy Sauce, Ginger and Garlic
Chicken has good synergy with soy sauce, ginger and garlic – practically a holy trinity of seasoning. This is good Cantonese stand-by dish for a simple meal served with plain boiled rice or noodles. The best cut of chicken for this is breast sliced very thin.
Serves 4
Per serving: 176 Kcals, 11.7g fat
Ingredients:
250g/9oz chicken breast
2 tsp sesame oil
2 tbsp oil
2 cloves garlic, sliced finely
2.5cm piece fresh ginger, sliced very finely
2 tbsp Kikkoman Soy Sauce
Pinch of black pepper
2 tbsp water
Method:
Cut chicken into thin strips and tenderise a little with a mallet or blunt edge of a cleaver. Rub with sesame oil and set aside for 15 minutes.
Heat oil and fry garlic and ginger until light brown and add chicken. Stir for 2 minutes and add all seasonings, except water.
Stir for 1 minute to allow seasonings to be thoroughly absorbed by chicken.
Add water and stir well for 2 minutes.
CHILLI BEEF AND MUSHROOM STIR-FRY
Accompany this spicy beef stir-fry with noodles or egg-fried rice and extra soy sauce to drizzle over. Cut the steak into thin strips across the grain of the meat so the fibres running down it are short and the beef stays deliciously tender when cooked.
Serves: 4
Preparation time: 15 minutes (plus marinating)
Cooking time: 10 minutes
Per serving: 267 kcals, 17.9g fat, 5.0g saturated fat
350g (12oz) rump or sirloin steak
3 tablespoons Kikkoman soy sauce
Juice of 1 lime
1 tablespoon sesame oil or 1 tsp toasted sesame oil
1 red chilli, deseeded and very finely chopped
2 tablespoons sunflower oil
200g (7oz) mushrooms, sliced or left whole if small
125g (4 1/2oz) tenderstem broccoli
2 heads of baby pak choi, shredded
75g (3oz) bean sprouts
1 Trim any fat from the steak and cut the meat into thin strips. In a shallow dish, mix together the soy sauce, lime juice, sesame oil and chilli, add the steak and turn the strips over until they are well coated.
2 Cover the dish with cling film and leave in the fridge to marinate for several hours or overnight.
3 Heat 1 tablespoon of sunflower oil in a wok or large frying pan. Lift half the steak from the marinade and stir-fry over a high heat for 2 minutes until browned. Remove from the pan and set aside.
4 Add the rest of the steak to the pan, reserving the marinade, and stir-fry for 2 minutes. Remove and set aside.
5 Add the remaining oil to the pan and stir-fry the mushrooms for 2 minutes. Add the tenderstem broccoli, stir-fry for 1 minute, then add the pak choi and bean sprouts and stir-fry for a further 1 minute. Return the steak to the pan, pour over the reserved marinade and toss everything together over the heat for 2 minutes until piping hot. Serve at once.
Tips: toasted sesame oil is much stronger than ordinary sesame oil so, if using, only add a little to the dish or its favour will be too dominant and overpower the other ingredients. You can substitute a cheaper cut of steak suitable for frying if you prefer, although the end result won’t be as tender.
KIKKOMAN STIR-FRY RECIPE
SPICY SICHUAN CHICKEN
Dried red chillies give this colourful stir-fry a spicy kick but leave them out if you don’t like your food too hot. Fresh chillies could be used instead of dried but, remember, the smaller the chilli, the more fiery it will be.
Preparation time: 15 minutes (plus marinating)
Cooking time: 10 minutes
Serves 2
Per portion: 378 kcals, 21.3g fat, 3.7g saturated fat, 9.1g sugars
2 chicken breasts, cut into strips or small chunks
1tsp finely grated root ginger or ginger puree
3tbsp Kikkoman Soy Sauce
2tbsp olive oil
1 carrot, cut into matchsticks
1/2 red pepper, deseeded and chopped
75g sugar snap peas, sliced into 3 lengthways
4 spring onions, trimmed and cut into 2.5cm lengths
50g bean sprouts
100g unsalted, unroasted peanuts or cashews
2 dried red chillies, deseeded and very finely chopped
1/2tsp caster sugar
1tbsp rice vinegar
1 Put the chicken in a bowl. Whisk together the ginger and Kikkoman Soy Sauce, pour over the chicken and stir until all the pieces are evenly coated. Set aside in the fridge for 1 hour or longer to marinate.
2 Heat 1/2tbsp oil in a wok or large deep frying pan and stir-fry the nuts over a high heat for 1 minute or until golden. Drain the nuts from the pan with a slotted spoon and set aside.
3 Lower the heat to medium-high and add a tablespoon of the oil. Add the chicken and its marinade and stir-fry for 3 minutes. Drain the chicken from the pan and set aside.
4 Add the remaining oil to the pan and stir-fry the carrot and red pepper for 2 minutes. Add the sugar snap peas and spring onions, stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute.
5 Return the chicken to the pan with the peanuts and add the dried chillies. Sprinkle over the sugar and rice vinegar and toss everything together over the heat for 2 minutes until piping hot. Add extra soy sauce if liked.
6 Serve at once with egg fried rice seasoned with Kikkoman Soy Sauce.
Cook’s tip
The stir-fry can be made using a different selection of vegetables – try courgettes, baby corn, mushrooms, white radish, fine green beans or tenderstem broccoli. Slice or cut the vegetables into small pieces and adjust the stir-frying time as necessary.
Quick Vegetable Stir-fry
This super healthy stir-fry can be made with whatever vegetables you have in the fridge. Try sliced carrots, leeks or broccoli florets to ring the changes. The short cooking time allows the vegetables to retain all their goodness.
Ingredients
2tsp sesame oil
2 garlic cloves, crushed
1 chilli, finely chopped
1 onion, sliced
500g/1.1lb oriental mushrooms (shitake, oyster etc)
500g/1.1lb oriental greens (Chinese cabbage, pak choy or spinach)
300g/11oz baby corn, halved lengthways
2 red peppers, sliced
60ml/4 tbsp Kikkoman Soy Sauce
Handful fresh coriander, roughly chopped
Method
Heat the sesame oil in a wok. Add the garlic and chilli and fry for 30 seconds on a high heat. Then add the onion, mushrooms, greens, corn and red peppers and stir-fry for 3-4 minutes. Finally add the soy sauce, and when sizzling, the coriander. Stir well and serve at once with rice or noodles.
