Celebrating Chinese New Year with VH Sauces

 

I am sad to admit that though I am part Chinese, I know very little about my heritage. Growing up in Quebec, my parents chose for us to focus on French and not Chinese or Tagalog (my Dad is Chinese and my Mom is Filipina).

We sort of celebrated Chinese New Year, but we didn't really know much about it. Not knowing the language, the history, or anything about our background left me feeling a disconnect from my culture. Now that I am older, I'm saddened by this.

This is why I want to celebrate the Lunar New Year. I want Little One to appreciate, embrace, and learn about her Chinese background - even though she's Scottish-Irish-English-Filipina-Spanish-Caribbean-Chinese (in other words, "Canadian"!), I would love for her to be in touch with that part of her.

On January 23rd, we are ushering the Year of the Dragon with a Chinese New Year dinner. I am so excited that we are celebrating the Year of the Dragon. The Dragon is supposed to signify power, luck, success, and happiness! What better way to celebrate than by sharing a meal with friends and family?

VH is playing a key role in our celebration this year.

We were sent VH sauces to help in the creation of our festive meal. We received VH Garlic Hoisin Stir-Fry Sauce, Sweet & Sour Stir-Fry Sauce, and  Medium Garlic Rib Sauce.  

I'm really excited about preparing our meal, but won't share what's on the menu yet! You'll have to find out about it after our New Year's celebration on Monday! I promise to include recipes and photos of the festivities!

In the meantime, here is one of the many recipes VH is sharing with you. I hope it inspires you to create dishes for your family that include a little Asian flare and a touch of the Orient with the use of their Sweet & Sour sauce.

Exposing children's taste buds to a variety of different ingredients and tastes is a good thing! Get them to try new flavours like a touch of ginger or something tangy or with garlic! Exploring a wide range of tastes may keep things interesting at the dinner table and maybe even the pickiest of eaters will enjoy their meal once they smell how aromatic everything is! Plus, sampling new foods is a great way to introduce kids to different cultures and teach them about the world around them. After all, food is a universal subject! Everyone enjoys talking about food!

Chicken stuffed with Broccoli and Goat Cheese

Serves 4

Prep Time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

4 chicken breasts, skinless and boneless

½ cup (125 mL) plain goat cheese (cream cheese can also be used)

2 cups (500 mL) frozen broccoli florets

2 tbsp (30 mL) vegetable oil

1 bottle VH Sweet & Sour Sauce

1.       Place 1 chicken breast between 2 large pieces of plastic wrap, carefully pound chicken breast with the flat side of a meat tenderizer or rolling pin. Flatten breast to a 1/4 inch thickness, taking care not to tear the chicken. Repeat with remaining chicken breasts.

2.       Place broccoli in a small glass and add just enough water to cover the florets, microwave for 4 minutes. Drain and chop finely. Stir warm broccoli into goat cheese until well combined.

3.       Place ¼ of the cheese mixture at the base of the first piece of chicken, carefully roll the meat over the cheese, tucking in the sides to enclose the cheese. Use 2-3 toothpicks to secure. Repeat with remaining 3 breasts.

4.       In a large sauté pan heat oil over medium-high, brown chicken on all sides, about 7 minutes. Add VH Sweet & Sour Sauce to the pan along with ¼ cup (60 mL) water. Cover and simmer until chicken is cooked through, about 12 minutes.

5.       Slice chicken and serve with sauce poured over top.

Tips: For a cheesier version stir ¼ cup (60 mL) finely diced cheddar cheese into the broccoli and goat cheese mixture before stuffing. Also, for ease of preparation veal scallopini or store bought tenderized chicken can be used.

 For some Chinese New Year inspired recipes to try at home with your family, check out the VH Facebook page here!

Disclosure - We received an assortment of VH Sauces to facilitate this post. All the opinions on this blog are honest and my own.