Chinese New Year re-visited for meat eaters

Meat is a big thing in my family. Not only is food a central focal point for social gathering and bonding (how can you get into disagreements when your mouth is full?), there has to be meat – lots and lots of protein. In fact, in the current generation and the previous and the one before that, there is only two vegetarians and one is for religious reasons and the other medical.

So, due to various reasons, we ended up having a second family Chinese New Year dinner (see post of first one here). I only took photos of two dishes because then the food was served and eating was priority. One dish is very traditional – roast pork. I don’t mean traditional in the mystic more years than anyone can count Chinese tradition – I mean traditional in that anytime the family gets together to eat Chinese, someone has brought the roast pork. And we never cook this one ourselves (we have pig like qualities when it comes to quantity of food, but we don’t have the equipment or room to cook one; not to mention the last time I cooked crackling, the thing almost broke my teeth).

Roast Pork

The best part about roast pork is the crackling. It’s like a potato chip with the fatty goodness of a big roast. yum!

We (meaning my uncle who is a chef supreme in my family) did cook the chicken and mushroom dish. These mushrooms we call “doung-go” (that’s as close as I can get to the phonetics) – they are the dried shitake mushrooms (and just think how confusing that was for me growing up). The mushrooms and chicken are cooked separately:

Chicken CookingThese are dried shitake mushrooms that have been soaked overnight and then cooked down in water and seasoning (oyster sauce, soy sauce and hoisin)

Both are seasoned with similar ingrediants: dark soy, hoisin, oyster and soy paste and after both are cooked, they are combined for a delicious dish, proving that fairly ordinary looking components combine so their sum is greater than their parts!

Chicken and Dungoo


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