Savor the Season Oh My, Shu Mei!

This past Sunday, I co-hosted Savor the Season to benefit Break the Cycle. It was an amazing food and wine event with about 600 guests. I launched my new brand, Wok Star, that night and we had a terrific response to our menu of Turkey Shu Mei, Firecracker Shrimp and Hoisin Lacquered Roast Pork on a Prawn Cracker.

Gary Arabia of Global Cuisine was so generous by letting me and my staff of volunteers (Thanks to Adam, Stacy, Ryan and Michael!) take over his prep kitchen as we sliced 600 pieces of crispy suckling pig that lay upon a bed of cilantro and steamed the delicate shu mei.

So excited that my friend Joe Keenan won the auction prize of a catered dinner by me, Gary Arabia and Bonnie Graves at his home. Joe Woks!

It was a wonderful evening to support a worthy cause. Here's my mother's famous shu mei recipe in celebration of the event (I used turkey instead of chicken for this recipe):

Shu Mei

Makes 18

4 medium dried black mushrooms
1/1/2 teaspoons salt, divided
10 ounces skinless, boneless chicken breast
1/8 teaspoon white pepper
1/2 teaspoon sesame oil
1/2 egg white
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 teaspoon finely chopped ginger
2 tablespoons finely chopped carrot
4 tablespoons finely chopped onion
3 tablespoons light soy sauce
1/2 teaspoon sugar
1 tablespoon chopped green onion with tops
18 shu mei wrappers

Soak the mushrooms in hot water for 15 to 20 minutes or until soft. Rinse them in cold water and drain. Squeeze out any excess water. Remove and discard the steams and cut the mushrooms into 1/4-inch pieces.

Pour two cups warm water in a bowl. Add one teaspoon salt and stir to dissolve. Place the shrimp in the salt water and swirl. leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Cut the shrimp into 1/4-inch diced pieces.

Trim the excess fat from the chicken and cut into 1/4-inch diced pieces. In a small bowl, make the marinade by mixing the pepper, sesame oil, egg white, cornstarch, vegetable oil, remaining 1/2 teaspoon salt, ginger, carrot and onion. Add the chicken, shrimp and mushrooms. Mix well and set aside.

To make the dipping sauce, mix the soy sauce, sugar, 1 tablespoon water and the chopped green onion in a small bowl.

Place one tablespoon of the chicken and shrimp mixture in the center of the a shu mai wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mai wrappers.

Place the dumplings in a single layer on a rack in a steam, cover and steam over boiling water for 12 minutes, adding boiling water if necessary.

Enjoy!

Chinese New Year is February 14th!

Gung Hay Fat Choy! It's the Year of the Tiger so ring in the New Year with a Roar.

Imagine if all your actions and the foods you ate on New Year's day dictated how the rest of your year would unfold?

The Chinese believe this to be true and thus, Chinese New Year is a hugely significant holiday and time-honored tradition celebrating the sacredness of the family and representing a time of renewal. Food plays a major role in the celebration and every dish prepared holds auspicious meaning and is believed to directly affect one's fortune for the coming year.

Every year, my family savors special New Year dishes which hold special meaning. Each dish has a name representing in some way luck, honor, longevity and riches such as "Firecracker Shrimp" (for good luck) or "Long Life Noodles" (for longevity - the longer the noodle, the longer the life). Here are some other examples of auspicious foods and their meaning:

-Lotus Seed – signifies having many male offspring
-Black Moss Seaweed – A homonym for exceeding in wealth
-Bamboo Shoots – A term which sounds like "wishing that everything will be well"
-Whole Fish – symbolizing abundance
-Whole Chicken served with feet and head – suggesting a favorable start and finish
-Uncut Noodles – represent long life

In addition to the incredible dishes, the Chinese follow some fascinating customs on Chinese New Year day, such as:

-Refrain from using foul language or bad words on New Year's Day or they will follow you throughout the year
-Washing hair is not allowed because you will wash away your good luck for the year
-Greeting friends with oranges or tangerines during the New Year will bring abundant happiness
-No sweeping on New Year's Day as you'll sweep all your good luck out the door
-Stepping into new shoes on New Year's morning to start your year off on the right foot (My personal favorite)
-Distribution of Red Envelopes (signifying Joy and Luck) filled with money to start the year with prosperity

Wishing you and your family a healthy, happy and prosperous New Year!

Katie

Chinese Chicken Salad Days

When I first moved to LA out of college, it was a time of excitement, wonder, possibility and then...I got my sad first paycheck! I struggled to make ends meet and managed to survive by cooking at home. I loved making Chinese Chicken Salad because you can use leftover roast chicken. It's great to make for guests too because the cellophane noodles blow up when you cook them in hot oil. I love to serve this salad in Chinese take-out containers with red chopsticks sticking out. It's a festive and fun conversation starter.

Chinese Chicken Salad

Vegetable Oil
2 ounces dried cellophane noodles (bean thread)
2 cups shredded cooked chicken
1/2 head iceberg lettuce, shredded (about 3 cups)
1 tablespoon toasted sesame seeds
1/3 cup mayonnaise
1 tablespoon sugar
2 tablespoons white wine vinegar
2 tablespoons Hoisin sauce
1 tablespoon sesame oil
1 teaspoon light soy sauce
1 tablespoon chopped green onion

Heat vegetable oil (1 inch) in wok to 425 degrees. Fry the noodles, 1/4 at a time, about 5 seconds or until puffed, turning once; drain on paper towels. Wash and thoroughly dry wok.

Place 1/2 of the noodles, the chicken, lettuce, carrots in a large bowl; sprinkle with sesame seeds.

Mix mayonnaise, sugar, vinegar, Hoisin sauce, sesame oil and soy sauce. Pour sauce over chicken and vegetables; top with remaining noodles and green onion. Toss before serving.

4 to 6 servings