Chinese New Year Menu
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Chinese New Year Menu
This Menu is designed to serve 20 people with all of the items below being prepared. You'll need to increase amounts per dish if you wish to prepare less items.
The timing & last minute prep notes show when to start the actual cooking/final heating if you wish to serve at the times I've indicated below. This can of course be adjusted to suit your specific serving time.
These notes assume that all cutting, slicing, dicing has been completed and that ALL sauces have been measured out and made ahead of time. This is essential if you wish to get all of this done on time.
Appetizers: Serve at 5:15p.m.
Hot Sour Soup - prepare early in the day, re-heat at 4:30 and keep warm in crockpot
Spring Rolls (30 pieces) - make ahead/deep fry and freeze - place in oven to bake at 350 when 1st guest arrives
Shrimp Toast (40 pieces) - Make filling 1 day ahead; spread onto toast a few hours ahead; fry 8 minutes per 20 - start when 1st guest arrive
Har Gau(40 pieces) - Make ahead/freeze - steam from frozen 10 minutes per 20 - start when 1st guests arrive
Shiu Mai (40 pieces)- Make ahead/freeze - steam from frozen 10 minutes per 20 - start when 1st guests arrive
Main Course: Serve at 5:45
BBQ Pork - marinate over night - roast in oven 1 hour starting at 4:30
Green Fried Rice - prepare in wok - start at 5:00 place in oven at 5:10
Mussels with Chiles - prepare in wok - start at 5:10 place in oven at 5:20
General Tso's Chicken - second frying in Wok at 5:20 - hold in oven until serving
Sweet & Sour Vegetables - prepare in Wok #2 at 5:30 - serve immediately
Spicy Mandarin Noodles - prepare in Wok #3 at 5:30 - serve immediately
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| Barbara Gibson |
