Treat your family to a reunion dinner to remember this Chinese New Year with chicken, fish and prawn dishes.

Prosperity Phoenix.
Prosperity Phoenix.


6 servings
1 whole kampung chicken, cut into half
5 pieces liquorice root
3 black dates
6 red dates
10g tong kwai
3 stalks spring onions
100g ginger, peeled and smashed
2 tbsp Shao Hsing wine
1/2 tsp salt
60g rock sugar, or to taste
200ml light soy sauce
1.2 litres water
5 dried shiitake mushrooms, soaked to soften
250g sea cucumber, cut into thick slices
coriander leaves, for garnish
Rinse the chicken and set aside.
Combine all the stock ingredients in a large saucepan over high heat and bring to the boil for 10 minutes. Reduce the heat and add in the chicken and dried mushrooms. Bring to a boil again over medium low heat, then turn the heat down to low. Allow to simmer for 50 to 60 minutes.
Add in the sea cucumber pieces and simmer for another 10 to 15 minutes, or until chicken is cooked through. Cut the chicken into pieces, garnish with coriander leaves and serve immediately.

Happiness in Abundance.
Happiness in Abundance.


6 servings
1 whole garoupa (approximately 800g)
1/2 tsp salt
1/2 tsp pepper
pinch of sugar, or to taste
1 tsp sesame oil
1 egg white
2 stalks spring onions
1 carrot, peeled and cut into thin slices
3 slices chicken ham
60g belly pork, cut into thin slices
60g siew pak choy
1 tbsp oyster sauce
3 tbsp light soy sauce
100 ml water
1/2 tsp chicken stock powder
1 tbsp sugar
Clean the fish. Cut off the head and tail portions. Debone the fish, then slice the flesh thinly.
Marinate the fish slices with the seasoning mixture and set aside.
Place the spring onion stalks on a steaming plate. Arrange fish slices on the plate, alternating with the carrot, chicken ham and belly pork slices. Steam for about 7 or 8 minutes, or till fish is cooked.
Blanch the siew pak choy in hot water, then set aside. Once fish is done, discard any excess liquid from the plate. Place the siew pak choy alongside the fish.
Combine gravy ingredients in a saucepan and bring to the boil. Remove from heat and pour the sauce over the fish. Serve immediately.

Joyous Laughter (Siu Ha Ha).
Joyous Laughter (Siu Ha Ha).


6 servings
500g tiger prawns
20g shredded ginger
1/2 cup kimchi juice
850ml water
100g store-bought kimchi, cut into bite-sized pieces
55g glass noodles, soaked
1/2 tsp salt
1 tbsp chicken stock powder
1 tsp sugar, or to taste
1/2 tsp freshly-ground pepper
1 tsp sesame oil
chopped spring onions, for garnishing
Trim the prawns and set aside.
Heat a tablespoon of cooking oil in a non-stick saucepan.
Add ginger and kimchi juice, and stir-fry over low heat until aromatic.
Pour in the water and bring the mixture to a boil over high heat.
Add in the kimchi and glass noodles, followed by prawns and seasoning, and mix well.
Bring the mixture back to a boil briefly, then remove from heat. Transfer to a serving dish. Sprinkle with chopped spring onions and serve immediately.