I really enjoy sharing my culture. And I especially love to share our food, because food is such an important aspect of it. So when Angel asked me if I would assist with the Chinese New Year hot pot event at Art & Science, I was eager to help!
The best way I can think sum up CNY is that it’s a lot like Thanksgiving, but without the dry turkey! It’s about spending time with your family and good friends, and spurring good luck and happiness for the year to come.
And as with Thanksgiving, central to a CNY celebration is the food: it should be plentiful, and there should be variety; it should always be delicious; and you should have as much fun preparing it with your friends and family as you do eating it.
Do you want to do your own hot pot at home? It’s easy!
Hot Pot Stock Recipe
- 2 tbsp (30ml) light soy sauce
- 2 tbsp (10ml) dark soy sauce
- 1 1/2 tbsp (22ml) Shaoxing rice wine or dry sherry
- 1 tbsp (15ml) sesame oil
- 1 tbs (5ml) sugar
- 2 tsp (10ml) finely chopped fresh ginger
- 3 tbsp (45ml) finely chopped green onions
- 1 tbsp (15ml) chopped garlic
- 3 tbsp (45 ml) finely chopped fresh cilantro
Mix all of the above together, then add it to 5 cups (1.2L) of simmering chicken stock. Dip thinly-sliced meat, and/or the vegetables of your choice, and enjoy! #GungHayFatChoy
Article and photos by Jordan Wan. Additional photos by Margaret Kwan.