{"id":557574,"date":"2019-01-28T08:17:26","date_gmt":"2019-01-28T08:17:26","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=557574"},"modified":"2019-01-28T11:51:33","modified_gmt":"2019-01-28T11:51:33","slug":"cuisine-oriental","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/cuisine-oriental\/","title":{"rendered":"Chinese New Year! Did You Know…? Year of the Pig… Who Celebrates? When is it? + Recipes Here For Great Chinese Cuisine… from Kikkoman www.kikkoman.co.uk"},"content":{"rendered":"

<\/h3>\n

Chinese New Year! Did You Know…? Year of the Pig… Who Celebrates? When is it? + Recipes Here For Great Chinese Cuisine… from Kikkoman<\/h3>\n

www.kikkoman.co.uk<\/a><\/h3>\n

FACEBOOK<\/a> | INSTAGRAM<\/a> | TWITTER<\/a> | YOUTUBE<\/a><\/p>\n

Pig out this Chinese New Year!<\/strong><\/p>\n

\"\"<\/p>\n

\nIn 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.<\/p>\n

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?<\/p>\n

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.<\/p>\n

More of Kikkoman\u2019s top tips for stir-fry success:
\nFor super succulent chicken, try \u2018velveting\u2019 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.
\nFor best stir-frying results cut your vegetables into similar sized shapes so that they cook evenly.
\nCooking quickly on a high heat will ensure the textures remain crunchy. Choose an oil which has a high smoking point such as sunflower oil
\nUse 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.
\nIf using meat, then slice it into thin strips across the grain so that it stays deliciously tender
\nTo 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.
\nYou don\u2019t need to buy a light and dark soy sauce \u2013 Kikkoman does the job of both!
\nIf you can\u2019t or prefer not to eat wheat, choose Kikkoman\u2019s 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.<\/p>\n

Since it will be the Year of the Pig, here\u2019s our recipe for Pork, Red Pepper and Sesame Stir fry. It\u2019s so good you\u2019ll want to hog it all for yourself!<\/p>\n

\nPork, Red Pepper and Sesame Stir Fry<\/strong><\/p>\n

\"\"
\nSucculent pieces of pork with a fragrant, oriental flavour. Made in a matter of minutes, this is a quick and healthy family dish<\/p>\n

Serves 4
\nPrep time: 10 minutes
\nCooking time: 15 minutes
\nPer serving: 477 kcals, 3.1g saturated fat
\nIngredients:
\n200g long grain rice
\n1 tbsp sunflower oil
\n1 red onion, sliced
\n400g lean pork, diced
\n2 red peppers, deseeded and sliced
\n1 tbsp sesame seeds
\n1 tsp Chinese Five Spice Powder
\n3 tbsp Kikkoman Soy Sauce
\n1 tbsp maple syrup
\n200g frozen peas, steamed
\n1 egg, beaten
\nRed chilli, sliced to garnish
\nRinse 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.
\nMeanwhile, 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.
\nWipe 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.<\/p>\n

More recipes on www.kikkoman.co.uk and @KikkomanUK via Facebook and Twitter and Instagram<\/p>\n

\nSoy Seasoned Chicken Stir Fry.<\/strong><\/h3>\n

\"\"
\nServes 4
\nPreparation Time: 20 minutes
\nCooking Time: 20 minutes
\nPer serving: 451 kcals, 7.1g fat, 1.2g saturates, 1.1g salt
\nIngredients:
\n225g (8oz) basmati or long grain rice
\n3tbsp Kikkoman Soy Sauce
\n1tsp runny honey
\n1tbsp Chinese five spice powder or paste
\n1tsp chopped fresh parsley
\n450g skinless chicken breasts, diagonally sliced into strips
\n1tbsp olive oil
\n1 onion, finely sliced
\n2 red peppers, deseeded and sliced
\n150g baby sweetcorn, halved lengthways
\n150g oriental mushrooms such as Enoki
\nCoriander leaves to garnish
\nMethod:
\nRinse 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.
\nMeanwhile, Mix together the soy sauce, honey and Chinese five spice powder and parsley. Pour over the chicken and toss well to coat evenly.
\nHeat the oil in a large wok and fry the onions and peppers for 5 minutes. Add the sweetcorn and cook for 2 minutes.
\nAdd the chicken and marinade and stir fry for 5 minutes. Now add the mushrooms and stir fry for 3-5 minutes.
\nServe with cooked rice and garnish with coriander leaves<\/p>\n

Find more inspiring recipes on Kikkoman\u2019s brand-new website www.kikkoman.co.uk and follow @KikkomanUK on Twitter, Facebook and Instagram.<\/p>\n

Soy Seasoned Chicken Stir Fry.<\/p>\n

\nAn aromatic dish, flavoured with Kikkoman Soy Sauce and Chinese five spice powder.<\/p>\n

Serves 4
\nPreparation Time: 20 minutes
\nCooking Time: 20 minutes
\nPer serving: 451 kcals, 7.1g fat, 1.2g saturates, 1.1g salt<\/p>\n

Ingredients:
\n225g (8oz) basmati or long grain rice
\n3tbsp Kikkoman Soy Sauce
\n1tsp runny honey
\n1tbsp Chinese five spice powder or paste
\n1tsp chopped fresh parsley
\n450g (1lb) skinless boneless chicken breasts, diagonally sliced strips
\n1tbsp olive oil
\n1 onion, finely sliced
\n2 red peppers, deseeded and sliced
\n150g (5oz) baby sweetcorn, halved lengthways
\n150g (5oz) oriental mushrooms such as Enoki
\nCoriander leaves to garnish<\/p>\n

Method:
\nRinse 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.
\nMeanwhile, Mix together the soy sauce, honey and Chinese five spice powder and parsley. Pour over the chicken and toss well to coat evenly.
\nHeat the oil in a large wok and fry the onions and peppers for 5 minutes. Add the sweetcorn and cook for 2 minutes.
\nAdd the chicken and marinade and stir fry for 5 minutes. Now add the mushrooms and stir fry for 3-5 minutes.
\nServe with cooked rice and garnish with coriander leaves<\/p>\n

Classic Cantonese Fried Rice<\/h3>\n

\"\"<\/p>\n

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.
\nCals per serving: 455
\nFat per serving: 14.0g
\nSaturated fat per serving: 3.0g
\nPrep time: 3-5 minutes
\nCooking time: 8-10 minutes<\/p>\n

Ingredients:<\/p>\n

Serves 4<\/p>\n

800g cold, cooked rice
\n2 tbsp oil
\n2 spring onions, sliced
\n3 eggs
\n150 g roast pork or cooked ham, diced into \u00bd inch cubes
\n100g raw, peeled shrimps
\n2 tbsp frozen green peas
\n2 tbsp Kikkoman Soy Sauce
\n1 tsp black pepper
\n1 chicken stock cube<\/p>\n

Method:<\/p>\n

Heat oil and fry spring onions for 1 minute. Push aside and crack eggs in to cook until set.
\nCut 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.
\nStir fry for 3 minutes more and serve garnished with more chopped spring onions.<\/p>\n

Stir-Fried Chicken with Kikkoman Soy Sauce, Ginger and Garlic<\/h3>\n

\"\"<\/p>\n

Chicken has good synergy with soy sauce, ginger and garlic \u2013 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.<\/p>\n

Serves 4
\nPer serving: 176 Kcals, 11.7g fat<\/p>\n

Ingredients:<\/p>\n

250g\/9oz chicken breast
\n2 tsp sesame oil
\n2 tbsp oil
\n2 cloves garlic, sliced finely
\n2.5cm piece fresh ginger, sliced very finely
\n2 tbsp Kikkoman Soy Sauce
\nPinch of black pepper
\n2 tbsp water<\/p>\n

Method:<\/p>\n

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.
\nHeat oil and fry garlic and ginger until light brown and add chicken. Stir for 2 minutes and add all seasonings, except water.
\nStir for 1 minute to allow seasonings to be thoroughly absorbed by chicken.
\nAdd water and stir well for 2 minutes.<\/p>\n

CHILLI BEEF AND MUSHROOM STIR-FRY<\/h3>\n

\"\"
\nAccompany 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.<\/p>\n

Serves: 4
\nPreparation time: 15 minutes (plus marinating)
\nCooking time: 10 minutes<\/p>\n

Per serving: 267 kcals, 17.9g fat, 5.0g saturated fat<\/p>\n

350g (12oz) rump or sirloin steak
\n3 tablespoons Kikkoman soy sauce
\nJuice of 1 lime
\n1 tablespoon sesame oil or 1 tsp toasted sesame oil
\n1 red chilli, deseeded and very finely chopped
\n2 tablespoons sunflower oil
\n200g (7oz) mushrooms, sliced or left whole if small
\n125g (4 1\/2oz) tenderstem broccoli
\n2 heads of baby pak choi, shredded
\n75g (3oz) bean sprouts<\/p>\n

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.<\/p>\n

2 Cover the dish with cling film and leave in the fridge to marinate for several hours or overnight.<\/p>\n

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.<\/p>\n

4 Add the rest of the steak to the pan, reserving the marinade, and stir-fry for 2 minutes. Remove and set aside.<\/p>\n

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.<\/p>\n

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\u2019t be as tender.<\/p>\n

KIKKOMAN STIR-FRY RECIPE<\/p>\n

SPICY SICHUAN CHICKEN<\/h3>\n

\"\"
\nDried red chillies give this colourful stir-fry a spicy kick but leave them out if you don\u2019t 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.<\/p>\n

Preparation time: 15 minutes (plus marinating)
\nCooking time: 10 minutes
\nServes 2
\nPer portion: 378 kcals, 21.3g fat, 3.7g saturated fat, 9.1g sugars<\/p>\n

2 chicken breasts, cut into strips or small chunks
\n1tsp finely grated root ginger or ginger puree
\n3tbsp Kikkoman Soy Sauce
\n2tbsp olive oil
\n1 carrot, cut into matchsticks
\n1\/2 red pepper, deseeded and chopped
\n75g sugar snap peas, sliced into 3 lengthways
\n4 spring onions, trimmed and cut into 2.5cm lengths
\n50g bean sprouts
\n100g unsalted, unroasted peanuts or cashews
\n2 dried red chillies, deseeded and very finely chopped
\n1\/2tsp caster sugar
\n1tbsp rice vinegar<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

6 Serve at once with egg fried rice seasoned with Kikkoman Soy Sauce.<\/p>\n

Cook\u2019s tip
\nThe stir-fry can be made using a different selection of vegetables \u2013 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.<\/p>\n

Quick Vegetable Stir-fry<\/h3>\n

\"\"
\nThis 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.<\/p>\n

Ingredients<\/p>\n

2tsp sesame oil
\n2 garlic cloves, crushed
\n1 chilli, finely chopped
\n1 onion, sliced
\n500g\/1.1lb oriental mushrooms (shitake, oyster etc)
\n500g\/1.1lb oriental greens (Chinese cabbage, pak choy or spinach)
\n300g\/11oz baby corn, halved lengthways
\n2 red peppers, sliced
\n60ml\/4 tbsp Kikkoman Soy Sauce
\nHandful fresh coriander, roughly chopped<\/p>\n

Method<\/p>\n

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.<\/p>\n

\n

\"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

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Chinese New Year! Did You Know…? Year of the Pig… Who Celebrates? When is it? + Recipes Here For Great Chinese Cuisine… from Kikkoman www.kikkoman.co.uk FACEBOOK | INSTAGRAM | TWITTER | YOUTUBE Pig out this Chinese New Year! In 2019 the Chinese New Year of the Pig will kick off on 5th February. As a […]<\/p>\n","protected":false},"author":5,"featured_media":557589,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-557574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/557574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=557574"}],"version-history":[{"count":1,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/557574\/revisions"}],"predecessor-version":[{"id":557590,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/557574\/revisions\/557590"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/557589"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=557574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=557574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=557574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}