Gung Hee Fat Choy! What an auspicious new year! February 7 begins the Year of the Earth Rat. Rat Year is the first year in the 12-year cycle of the Chinese calendar. Each of the twelve years is represented by a different animal. In much Asian and Polynesian thought and philosophy, the passage of time is seen as cyclical, rather than linear. The Traditional Chinese calendar is a lunar calendar, and generally begins somewhere between late January and early February. Most Chinese have adopted the Western calendar since 1911, but the lunar calendar is still used for festive occasions such as the Chinese New Year. Many Chinese calendars will print both the solar dates and the Chinese lunar dates.
In Chinese tradition, Rat is respected, considered courageous and industrious, much like `Iole, the Hawaiian rat. Rats are clever at finding solutions, and can take care of themselves and those they love in innovative ways. They are good observers, with strong survival instincts.
Rats are active and lively. They need to keep their minds and bodies occupied. They are often active in short bursts of speed, and then stop, watching everything around them with quiet perception. They can become mentally restless, causing them to take on too much, only to discover they are unable to meet their commitments. Rats are blessed with one of the best intellects, and huge curiosity and imagination.
As the first sign in the calendar, Rat people have great leadership qualities and are good at taking the lead. They don't mind a lot of responsibility and they demonstrate a strong presence that other people respect. For Rat people, status and monetary satisfaction are often the greatest motivation.
Earth Rat people additionally tend to be conventional and good achievers who like to establish roots early in order to secure the future for themselves and their families. These Rats have the typical Rat ingenuity and mental capacity, but a strong sense of reality which precludes their acting on the spur of the moment. Earth Rats are honorable and love stability. Slowly and steadily acquiring wealth gives them a sense of inner peace. Although they are capable of being stingy with their finances, they do possess warm feelings for their family and friends.
Over the past century and a half, many Chinese people have come to our islands, adding interesting traditions and foods to our local culture. Lo Han Tsai, or Monk’s Food, is an important part of New Year celebrations. But we also enjoy dishes which combine ingredients the way Hawai`i combines family traditions.
The pineapple, a native of South America, was introduced to Hawai`i around 1813 by Don Francisco de Paula y Marin. But it was not until James Dole and William Eames, founders of the Dole and Del Monte companies, created the modern pineapple industry at the beginning of the 20th century, that the fruit became an important part of the Hawaiian economy.
Chicken, or jungle fowl, was brought to Hawai`i by the early Polynesian settlers. Others who came to the islands brought their own fowl. This recipe can really be used with any mild-tasting bird, or even pork or lamb.
Pineapple Chicken and Tofu Broth
(serves 4)
This mildly sweet dish adds a taste of South America to Asian cooking for the Hawaiian table.
- sesame oil
- 1 small round onion
- 2 teeth garlic
- 2 cubes chicken bouillion
- 3-4 pounds chicken wings
- 1 block firm tofu
- ginger root
- 1 T Tientsin pickled cabbage
- 1 small can pineapple chunks, or equivalent amount fresh pineapple
- oyster sauce
- green onions
Mince onion and garlic. Put a little oil in a large pot and heat. Add the onion and garlic. Toss until softened. Add wings and water to almost cover. Add bouillion. Simmer until just tender.
While the chicken is cooking, cut tofu into ½ inch cubes. Grate or finely mince the ginger until you have about a half teaspoon.
Once the chicken is tender, heat a wok or large pan to about medium with a bit of sesame oil in it. Add wings and brown them a little. While the wings are browning, skim oil from the broth. Add ginger and tofu. To the wings, add the pickled cabbage, pineapple (along with any juice), and oyster sauce to taste. Turn up the heat and glaze the wings in the oyster sauce.
Cut the green onions into three or four inch spears, reserving some of the tops to mince for the broth. Blanch the spears in the hot broth.
Place wings on a platter and garnish with blanched onions.
Place the broth and tofu into individual bowls and garnish with minced green onion tops.
Serve with rice.
A nice simple salad for this can be made from watercress.
Watercress Salad
(serves 4)
- 1 bunch watercress
- Dressing of choice
Wash the watercress thoroughly and chop well – about ½ inch pieces. Chopped nuts are good mixed in. Add dressing to taste.
Golden Treasure Pudding
(Serves 4)
Round with a hole in the middle, pineapple rings are reminiscent of Chinese money. This local take-off on a Southern Chinese dessert blends flavors of Hawai`i, China, and South America.
- 1 cup cooked rice
- 1 cup coconut milk
- ½ cup pineapple juice
- white sugar to taste
- 4 pineapple rings
Simmer rice with coconut milk and pineapple juice until the liquid is absorbed. Add sugar to taste. Spoon pudding into individual bowls. Garnish with pineapple rings. Serve chilled or warm. Other fruits may be added if desired.
Down-home Chinese cooking, as I learned it from my grandparents and parents, is more of a method than a recipe. So, feel free to add, alter, and play with the ingredients, and create your own family food traditions!
