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Video: Ring in Chinese New Year with phoenix and dragon

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    >>> morning on "today's kitchen" we're going back to basics for the chinese new year. it's the year of the rabbit. according to martin yan , it will be filled with prosperity and fun. martin, always nice to see you. happy new year.

    >> i wish you prosperity and good luck. you know, very, very common practice, during chinese new year, the first day, they always put money -- a lot of money in --

    >> what's a lot?

    >> this is a lot of money. don't show anybody. it's a secret.

    >> that's a lot of money to you? okay.

    >> it's symbolic.

    >> but you give it to children, right?

    >> particularly for children. you have three children. we'll give one to you. we wish you good luck, too. so you have one of these.

    >> thank you.

    >> we wish you good luck.

    >> that's $4.

    >> $4.

    >> okay. thank you for that.

    >> actually, chinese nuyeew year, a lot of symbolic food. this is a tangerine. you always bring this along to give to your friends. this means abundance. that means i wish you all good luck, abundance of good luck, good fortune and good health.

    >> you're going to mix called phoenix and the dragon, right?

    >> yes. phoenix, this is, of course, the chicken, the phoenix. the dragon. during chinese new year, you do not use theyour knife?

    >> okay.

    >> we're not doing the knife.

    >> actually, in a traditional chinese household, you'd cut the ingredients the day before.

    >> right. now we can cook. it's already cut up because we've observed the tradition, okay?

    >> uh-huh.

    >> all you have to do is heat up your frying pan , a little bit of oil right here. low oil, low salt. marinate a tiny bit of meat with corn starch . put the corn starch here and here. and then stir this a little bit.

    >> thank you.

    >> and then, of course, use beer rather than wine.

    >> why?

    >> because it it's more light and fluffy. it gives a little bitterness to it. it's very good.

    >> stir both of those up. i just cross-contaminated.

    >> don't worry. and then look at this. you stir. a little garlic and ginger. garlic and ginger. look at this. garlic and ginger. stir, stir. stir, stir.

    >> oh, i'm sorry. i thought you were just talking. i'm sorry. i wasn't paying attention.

    >> no, stir.

    >> you're going to cook the chicken until it's a little on the white side .

    >> yes. and then stir. and then the shrimp. look at this.

    >> okay. what kind of vegetables have you got there?

    >> when it's almost ready, you put in some soy sauce.

    >> you do it.

    >> put a little bit of sesame seed oil.

    >> uh-huh.

    >> oh! look at this. look at this. it's beautiful. and then --

    >> it smells good.

    >> and then snow pea . colorful vegetables, very important.

    >> vegetables are good because it's healthy, good way to start the new year.

    >> yes. it doesn't take too long to cook. and then you just shake it. shake, shake, shake. look at that. it doesn't take too long to cook. when it's almost ready, stir. continue to stir. ah, look at this.

    >> the whole thing cooks like two minutes.

    >> yes. when it's done, just -- let's hold on to this. we'll serve this. this is phoenix and dragon.

    >> what is this?

    >> this is spring roll wrappers shaped like a lotus. look how beautiful. look at that.

    >> very pretty.

    >> this is beautiful.

    >> let's take this back with hind us here. i want to show people what else you've done.

    >> a whole bunch of stuff.

    >> come back here. also, whole fish, very important. why?

    >> because whole fish is a symbol of abundance. so you always, always serve with beer.

    >> okay. that's okay. we like that. around here, that's very popular. dumplings are also very traditional on the new year. they're like little wrapped-up gifts.

    >> a little gift, a little purse, a lot of treasure inside. and, of course, a vegetarian dish is always served, okay? always, always served. and let me --

    >> just turn that burner down there for a second.

    >> normally when you finish cooking, you just remove it. and get rid of these. and that's it.

    >> that way you don't smoke out the whole room. what sign were you born under?

    >> the year of the snake.

    >> meredith is the year of the snake also.

    >> here is beer. happy new year.

    >> happy new year.

    >> cheers, martin.

    >>> coming up, we'll have the secrets to getter great rates on a hotel room . but first, happy new year and this is "today" on nbc.

TODAY recipes
updated 2/3/2011 8:53:28 AM ET 2011-02-03T13:53:28

Recipe: Phoenix and dragon

  • Seasoning
  • 2 tablespoons Chinese beer
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • Salt and pepper
  • Shrimp marinade
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese beer
  • 1/2 pound medium raw shrimp, shelled, leaving tail shell intact and deveined
  • Chicken marinade
  • 2 teaspoons cornstarch
  • 1 tablespoon Chinese beer
  • 6 ounces boneless, skinless chicken breast, cut into strips
  • For assembly
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1/4 red bell pepper, julienned
  • 1/4 yellow bell pepper, julienned
  • 1/2 cup snow peas, stemmed and halved on the bias
  • 1 teaspoon cornstarch dissolved in 2 teaspoons water

Combine seasoning ingredients in a bowl. Season to taste with salt and pepper.

Combine the shrimp marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes.

Combine chicken marinade ingredients in another bowl. Add the shrimp and stir to coat. Let stand for 10 minutes.

Place a stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add chicken; cook, until chicken is no longer pink, about 1 minute. Add shrimp and stir-fry until they turn pink, about 1 minute. Add bell peppers and snow peas and stir-fry until snow peas turn bright green, about 1 minute. Add the seasoning and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boil and thickens. Serve.

Serving Size

Makes 4 servings

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