Usher in the ‘Year of the Snake ‘ with Khao Chi

Lucky lunar foods

The most auspicious Chinese New Year foods include dumplings, fish, spring rolls and niangao (New Year Cake). There is a symbolism behind each and every dish.

Steamed fish is one of the most famous Chinese New Year recipes and there should always be some left over, to signify beginning the new year with surplus and abundance. Other lucky lunar foods include: A whole chicken (for luck and wholeness); Chinese New Year Cake, a glutinous rice cake which is said to bring increases in income; sweet rice balls (the main food for China’s Lantern Festival); Longevity Noodles (for happiness and longevity); Lions Head Meatballs (for family unity) and steamed pork belly with taro (for prosperity).

Shrimp or prawn is also a popular dish among Cantonese celebrations. The word for shrimp in the Chinese language (ha), sounds similar to the Chinese word for laughter, so eating shrimp is thought to bring happiness and good fortune.

There are also a selection of good fortune fruits and vegetables. In particular oranges and tangerines are chosen for their round, golden colour, symbolising both fullness and wealth. Meanwhile vegetables represent renewal, energy and wealth, with lettuce and baby pak choi being popular choices. Lettuce is chosen because it sounds a lot like the Chinese word for ‘becoming wealthy’.

And last, but by no means least, dumplings and spring rolls are pivotal to every Chinese New Year celebration and are said to bring wealth and abundance, so don’t forget to pile your plate high with Khao Chi momos (dumplings) and spring rolls for an auspicious 2025.

Superstitions

Chinese New Year is a time full of superstitions – some more bizarre than others but each with a detailed reason behind it. They include anything from not eating porridge, because it signifies poverty, to avoiding hospitals, scissors and knives. Interested to learn more about Chinese New Year superstitions. Take a look at this round up.

Year of the Snake – The symbolism of the snake in Chinese culture

The Chinese zodiac features a 12-year cycle in which each year is represented by a different animal with varying attributes. The snake symbolises wisdom, intuition and the mysterious forces of nature. As such the Year of the Snake is thought to be a time when these qualities collectively come to the forefront, not only for those born under that year, but for the world as a whole. While snakes have negative connotations in Western culture in China they are revered for their transformative powers and deep connection to wisdom. The snake’s ability to shed its skin makes it a powerful symbol of embracing change and renewal, encouraging individuals to leave behind what no longer serves them and embark on new beginnings. People born in the Year of Snake are said to be persuasive, charismatic and skilled in the art of diplomacy, conquering life through quiet determination, subtle power and influence, over force.

Take a look at our recipe combinations below, using quick and easy to prepare Khao Chi products, for a perfect Chinese New Year ‘Big Night In’

Chinese New Year Recipes

Spicy Soy Ginger Dip with Khao Chi Mushroom Momos

Khao Chi mushroom momos can be transformed into a festive canapé with a Chinese-inspired dipping sauce, perfect for celebrating Chinese New Year.

Ingredients:
– For the Momos:
– 1 pack of frozen Khao Chi mushroom momos (store-bought, any brand)
– 2 tbsp sesame oil (for pan-frying, optional)
– Fresh coriander leaves or sesame seeds (for garnish, optional)
For the Spicy Soy Ginger Dip: – 3 tbsp Sun Hee soy sauce
– 1 tbsp rice vinegar
– 1 tbsp chilli oil (adjust for heat preference)
– 1 tbsp honey or sugar
– 1 clove garlic, minced
– 1 tsp grated ginger
– 1 tsp Sun Hee Sesame Wok oil
– 1/4 tsp Akira Togarashi (optional, for depth)
– 2 tbsp finely chopped spring onions (green parts)
– 1/2 tsp Sun Hee Sesame Seeds (optional)

Instructions:

Cook the momos according to the package instructions.

1. In a small bowl, whisk together soy sauce, rice vinegar, chilli oil, honey, minced garlic, grated ginger, and sesame oil.
2. Stir in the Togarashi powder (if using) for a festive touch, reminiscent of Chinese New Year flavours.
3. Top with finely chopped spring onions and sesame seeds for garnish.
Arrange the hot momos on a festive platter and place the spicy soy ginger dip in a small bowl at the centre or side of the plate.
Garnish the momos with fresh coriander leaves or sesame seeds for extra flair. Sprinkle over symbolic red chilli slices or a splash of red chilli oil for a touch of lucky red colour, representing prosperity.
Use chopsticks or small bamboo skewers for serving momos, making them easy to pick up during a celebration. Pair with a cup of hot jasmine tea for an authentic and cosy Chinese New Year experience.

Momo Soup in Teacups (10 Portions)

These small soups are so easy to enjoy – even if you are entertaining canapé style. They are easy to enjoy as they are served in a teacup and are full of flavour. This elegant dish combines prosperity-filled dumplings with a nourishing soup.

Ingredients:
– For the Soup Broth:
– 2 tbsp Sun Hee Sesame Wok Oil
– 3 cloves garlic, finely sliced (15 g)
– 1 tbsp ginger, finely grated
– 1 medium onion, finely chopped (100 g) – 1 medium carrot, finely diced (80 g) – 1 stalk celery, finely diced (50 g) – 1 tbsp Sun Hee Light Soy Sauce (15 g) – 1 tbsp rice vinegar (15 g) – 1 tsp sugar (5 g) – 1/2 tsp white pepper (2 g) – 2 litres Akira vegetable broth or water (2000 g) – 1 tsp five-spice powder (optional, 2 g) – 1 tbsp cornstarch mixed with 2 tbsp water (15 g cornstarch + 30 g water, for thickening) Cook the momos according to the package instructions.:
1. Heat sesame oil in a large pot over medium heat.
2. Sauté garlic, ginger, and onion until fragrant (about 2-3 minutes).
3. Add the diced carrot and celery, cooking until slightly softened (about 3-4 minutes).
4. Stir in soy sauce, rice vinegar, sugar, white pepper, and five-spice powder (if using). 5. Pour in the vegetable broth or water, bringing to a gentle boil. 6. Simmer for 10-15 minutes to allow the flavours to meld. 7. Add the cornstarch slurry, stirring to slightly thicken the broth.

Tips for Presentation
1. Place one steamed mushroom momo in each teacup. 2. Ladle the hot broth over the momo, ensuring the vegetables are evenly distributed. 3. Garnish with sliced spring onions, coriander leaves and chilli slices for a festive flair.

And don’t forget the fortune cookies!