Choosing & Cooking Chinese Christmas Recipes

With the Chinese New Year is the most important event in the Chinese calendar, one can imagine that Christmas has been swept under the rug. Not so, how to celebrate Christmas is increasingly popular around China.Whilst not find the hype and madness of shopping in Western countries, cities will see the light, Christmas trees and decorations in the streets and in stores. Christmas Day is not even a holiday in China, although Hong Kong and Macao. If this is only part of the Chinese interest in Western culture, a maneuver or department store sales, who knows? With a growing number of Christians, one can only hope that people celebrate the holiday season in China each year. With little tradition and history, cooking Christmas dinner for a Chinese means you can cook any dish choose.However special occasion, we are some tips to get started: - Peking duck, roast duck Cantonese Kung Pao Chicken Five Spice Sesame Peanut Biscuit Balls spring before many of the recipes RollsWhilst is traditionally eaten on Chinese New Year, which will also serve for Christmas dinner. As always with Chinese cuisine, using fresh ingredients, prepare them in advance, so all you have to do is cook! Http: / / chinesefood.about.com / is an excellent resource that has lots of recipes and food ideas for every occasion including holiday recipes for Chinese food.

Christmas Recipes: Main Dishes. No.7 of 12 - Garlic Poussins and Kumquats

Christmas Recipe Serves: 6 Preparation time: 20 minutes Cooking time: 1 hour Calories per serving: 580 Not suitable for ingredients in the recipe for freezing Christmas: Poussins, 3, about 700 g (1.5 lbs ) each salt and pepper kumquat, 225 g (8 ounces) of garlic, olive oil, 16, 30 ml (2 tbsp) unsalted butter, 25 g (1 oz), bay leaves, 2 vdry cider , 450 ml (15 ounces) of apple juice, 200 ml (7 oz) double cream, 200 ml (7 oz) garrison, thyme sprigs Christmas recipe instructions: Boil the peeled garlic cloves in boiling salted water for about 5 minutes. Then cool and peel. Cut the kumquats in half. Poussins Divide in half along the breastbone, after removing the backbone. Use approximately 10 ml (2 tsp) salt to cover the skin side. Cook skin side of Poussin's works in hot butter until golden. Remove from pan and replace with garlic and kumquats, cooked in a skillet until browned. Put the Poussins back, add the bay leaves and cover. Now fully cooked Poussins sign gas 6 (200 degrees C, 400 ° F) for about 35 minutes. Take everything off your plate, except for 6 cloves, cover and keep warm. Make a paste of crushed garlic and add the apple juice and cider remaining. Bring to boil and continue until, as the syrup. Add cream and season with salt and pepper. Bring to boil and cook for about a minute. Put the food that you removed in step 3 and cook for about two ot three minutes. Garnish with thyme sprigs and serve. (C) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-to-Christmas.com, making recipes and unique gifts for Christmas, including his main line collection and gift shop in Russia. This article may be published electronically or in print in its entirety to the name of the author's resource box and include the URL of stay. A free copy of the publication or website URL would be appreciated.