4 Must Eat Chinese Dishes for Christmas and New Year! CiCi Li - Asian Home Cooking Recipes

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, while vegetable oil is more economical.

Trim the silver skin off the pork tenderloin.

Make the marinade with 2 tablespoons of superior light soy sauce, 1/2 tablespoon of mushroom dark soy sauce, 2 tablespoons of rice cooking wine, 1/2 tablespoon of oyster sauce, 3 tablespoons of apple juice, a pinch of salt, and 1 teaspoon of five-spice powder.

Marinate the pork tenderloin for at least 30 minutes to overnight.

Transfer the marinated pork to a clean plate and add 2 tablespoons of oil to prevent it from drying out.

Heat 2 tablespoons of oil in a hot pan and stir-fry the pork tenderloin until browned, about 2 minutes on each side.

Roast the pork in a preheated oven at 400°F (204°C) for 20 minutes, then let it rest for at least 10 minutes before slicing.

Boil the pork belly in cold water for about 5 minutes and cut it into cubes.

In the same pan, heat 3 tablespoons of oil and 8 cloves of garlic until golden brown, then remove the garlic.

Add 3 pieces of ginger to the pan, then add the pork belly and brown it.

Pour in 4 cups of water, 3 pieces of star anise, 1/4 piece of dry orange peel, 5 tablespoons of soy sauce, and 1 tablespoon of dark soy sauce, and cook on medium-high heat for about 10 minutes.

In a small pan, mix 2 tablespoons of water and 2 tablespoons of yellow until melted, then add 2 tablespoons of oil and mix until it turns brown.

Add this mixture to the pork belly and cook for another 15 minutes on low heat, adding garlic and cooking for another 10 minutes.

Transfer to a clay pot (optional).

Prepare the fish by seasoning it with a pinch of salt and stuffing it with ginger and scallions.

Make a soy sauce mixture with 6 tablespoons of soy sauce, 5 slices of ginger, 1 stalk of scallions, and 3 cloves of garlic; let it sit for at least 20 minutes.

Boil water and place a plate in it to heat, then add 2 stalks of scallions to the plate.

Transfer the fish to the plate and steam on high heat for 6-10 minutes depending on the size of the fish.

Discard the liquid and remove the ginger and scallions from the fish, then top with julienned ginger and scallions, a pinch of white pepper, and a dash of sesame oil.

Heat 3 tablespoons of vegetable oil in a small pan and pour it over the fish along with the soy sauce mixture.

Prepare the noodles by soaking 4-6 ounces of qing mian noodles in boiling water for about 30 seconds until softened, then set aside.

In a hot pan, add 2 tablespoons of oil and 2 cloves of garlic until aromatic, then add the noodles and stir for about 2 minutes.

In another hot pan, heat 5 tablespoons of oil, add 5 slices of ginger, 3 cloves of garlic, and the white parts of 2 stalks of scallions until aromatic, then add the lobster and stir-fry for about 5 minutes.

Add a pinch of white pepper, 1/2 cup of chicken stock, and cook until the lobster turns red, about 5 minutes.

Thicken the sauce with 1 tablespoon of cornstarch mixed with 2 tablespoons of water, then add the green parts of the scallions and cilantro before mixing well.

Transfer the lobster on top of the noodles and add the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens