Midweek meals: Five dishes to enjoy this week ahead of Chinese New Year

From sweet and sour to sticky aubergine, these tasty Chinese-inspired meals will wow your family 

Chinese New Year falls on Sunday, January 22nd, starting a year of the Rabbit

Chinese sweet and sour chicken

This Chinese takeaway favourite is quick and easy, making it the perfect midweek meal. Substitute pork, prawns or tofu for chicken if you prefer.

Servings

2

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 350g chicken breast, sliced

• 2 level tbsp seasoned cornflour

• 1 garlic clove

• 1 medium sweet green pepper

• 225g tinned pineapple chunks plus the juice

• 1 chicken stock cube

• 300ml water

• 2 tbsp ketchup

• 1 tbsp malt vinegar

• 2 tbsp honey

• 1 tbsp soy sauce

Method

1. Toss the chicken in the cornflour and season wth salt and pepper.

2. Remove the stalk and seeds from the pepper and chop. Drain the pineapple cubes, reserving the juice.

3. Heat the garlic in the oil. Fry the chicken briefly until brown on all sides. Lower the heat and add the chopped pepper and continue cooking over a gentle heat for 10 minutes.

4. Add the pineapple chunks, mushrooms and tomatoes for the last five minutes. Meanwhile, make the sauce by dissolving the chicken stock cube in the boiling water. Mix with ketchup, vinegar, honey and soy sauce.

5. Blend the leftover cornflour from the dish with a little of the pineapple juice and add to the mixture.

6. Bring to the boil and cook for three minutes, stirring all the time. Add it to the chicken and stir well. 
   
   

 

Sticky Chinese meatballs

Everybody loves a meatball and these ones are sweet and spicy and incredibly moreish

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Starter

Ingredients

• 450g pork mince

• 4 scallions, finely chopped

• 2-3 cloves garlic, minced

• Small handful coriander, finely chopped

• 3 tbsp soy sauce

• 1 tbsp toasted sesame oil

• 1 egg

• 150ml hoisin sauce

• 2-3 tbsp toasted sesame seeds

Method

1. In a large mixing bowl, combine the pork mince, scallions, garlic, coriander, soy sauce, sesame oil and egg.

2. Season with some salt and add some chilli powder or flakes if you want to make it a little spicy.

3. I like to use my hands to make sure it is well combined.

4. Form about 20-24 balls around the size of ping pong balls. 

5. Add a tablespoon of oil into a large frying pan.

6. Place over a medium high heat and begin to fry half of your balls.

7. Cook these for 4-5 minutes, turning throughout and allowing to brown.

8. In the meantime warm the hoisin sauce in a large bowl in the microwave.

9. Toss the balls in the sauce and serve with cocktail sticks and toasted sesame seeds as garnish.
   
   Photography by Bríd O'Donovan