Chinese New Year of the Rooster

The first day of the Chinese New Year is called Yüan-tan, the "Day of Origin". This one day determines the luck for the entire year, so Chinese people are careful to use their best manners and to remain honest and peaceful. 

They spend the first days of the year making visits to friends and relatives: Parents and grandparents receive the first visits, and so on, until by the fourth day very casual friends may drop in. The fifth day is reserved for visits to people who live further away.

Visitors greet each other with kind words to help encourage a year of prosperity. The most common greeting is:

Gung hay fat choy 

(Pronounced "Goong Heyy Faat Choy")

Congratulations, may you be prosperous!

This is the year of the Rooster. The rooster is dependable, waking people up on time in the morning, and is supposed to be able to predict the future. People born in the year of the rooster are warm, generous, diligent, and sociable. They are quick thinkers, and always have good plans for solving problems. They are sometimes impatient.

Agenda for today:

1. Eat jai for breakfast:

In Buddhist tradition, no meat is eaten on this first day of the year. It’s traditional to eat a breakfast of jai, a hot vegetarian dish that is part of a Buddhist rite to give thanks for the fruits of the earth. There are many recipes for jai; you can adapt mine to suit your taste.

Ingredients:

I'm using Nappa cabbage this time, and
some kale from our garden.
The black fungus is in the center, soaking.

• 1/4-c. black fungus (fat choy)
• 1 tsp. + 3 Tbsp. oil
• 2 eggs
• salt
• 4 large Chinese cabbage leaves
• 3 slices fresh ginger
• 1/2 onion
• 1 stalk celery
• 1 carrot
• 1/2 lb. firm tofu
• 1 cup vegetable broth
• 2 Tbsp. soy sauce
• 2-oz. of cellophane noodles (mung bean threads) 

Yield: Serves 4-

1. Soak the black fungus in cold water plus 1 tsp. oil for 15 minutes or until soft.

2. Beat 2 eggs in a bowl. Season with salt, and fry in a pre-heated oiled pan. 

Cool, then cut the egg into strips. Set aside.

3. Rinse 4 large leaves of Chinese cabbage, dry, and slice into 1/4-inch shreds. Also mince the fresh ginger, chop all the other vegetables, and cube the tofu. Drain the black fungus and cut into strips with scissors.

4. Combine vegetable broth and soy sauce.

5. Preheat a wok and add 2 Tbsp. of oil. Stir-fry the ginger and cabbage for a few minutes. Remove and set aside with the egg.

6. Add 1 more Tbsp. of oil to the wok, and stir-fry the remaining vegetables, black fungus, and tofu. Add the broth mixture, and bring to a boil. Cover, reduce the heat, and simmer 20 minutes, adding water as needed.

7. Meanwhile, cover the noodles with warm water and soak for about 15 minutes. When they are soft, drain them and cut into 2-inch pieces with scissors.

8. Add the noodles, cabbage, ginger, and egg strips to the wok. Bring back to a boil, cover, reduce heat, and cook until the noodles are translucent- about 5 minutes. Serve with tea.

3. Give gifts:
Visitors at the New Year always bring a gift. Chinese New Year presents are similar in spirit to Christmas presents, but tend more often to be food items. Visitors bring gifts such as-

• candied fruits or cakes
• Chinese tea
• flowers
• a bag of oranges or tangerines
• hóngbāo money (see below)

4. Hóngbāo:

Hóngbāo envelopes made by my art class students.

One tradition we try to maintain is gifts of hóngbāo for our kids. Most Asian stores carry these small red envelopes in an assortment of designs, or you can always make your own with red origami paper.

Remember to fill the envelopes with paper money only, and in even numbered amounts. The color red is good-luck, so money wrapped in red will surely multiply.

Supplies: Red origami paper or other thin red paper, pencil, scissors, glue stick, black pen, gold and silver metallic pens.

1. Click on the pattern to the right, and download it. Print on card stock and cut it out.

2. Trace onto red paper and cut it out again.

3. Fold on the dotted lines, and glue the flaps closed (except the top flap).

I teach my students the traditional Chinese way to show respect to their elders, with a bow, which should lead in return to receiving hóngbāo. If it doesn’t they can say, “Hong Bao Na Lai," which is "May I have the red envelope, please!"