icacies featured in

Chinese Food Festival

GUNG HAY fat choy, Dragon
people!

The Pan Pacific Vancouver
Hotel has chosen the luckiest year
in the Chinese zodiac for its
Chinese Food Festival — the Year
of the Dragon.

The festival in the hotel's Cafe
Pacifica, which will continue until
Feb. 29, features some 24 delica-
cies.

Hours are 11:30 a.m. to 2:30
p.m. for luncheon daily (except
Sunday) and 6 p.m. to 10 p.m.
nightly for dinner. Prices start at
$12.50 for a la carte lunch and are
set at $16.50 for buffet dinner.
(Children’s prices are $1 per year
to age 12.)

Creators are sous-chef Stanicy
Leung and Dim-Sum chef Stanley
Wong, both Hong Kong-born and
steeped in the exotic and ancient
folklore of the Orient.

Dragon people, they say, are
those born in the years 1904, 1916,
1928, 1940, 1952, .1964, 1976 and
1988.

And, says Leung, such people
exude sex appeal, attracting lovers
with little effort. Dragons are im-
‘ pulsive, generous and theatrical —
_ always in the spotlight and claim-
ing adulation as their due, he says.

Wong adds that Dragons are
gamblers who think big and aim
high — making, spending and [os-
ing fortunes.
~ Leung and Wong suggest lucky
Dragons and other at-home chefs
might gamble on these Pan Pacific

_Fecipes:
"BRP FRIED FILET OF

RED SNAPPER
WITH CORN SAUCE

_ Lb. fresh snapper filets, cut into -

: f-1% oz.. pieces marinated In ¥2
tsp. salt,. V2.tsp. sesame cil and 1
eggfor hour. ©

Dust the filets with c com starch and :

’ deep fry at 425 degrees F for two
to three minutes until _ golden
, brown.

* Sauce: : oa
6 oz. cream of corn
: cup water
1 tsp. salt
: ¥2 tsp. suger
pinch of pepper’

- Bring to a boil, thicken with f

| tbsp. potato starch and 1 tbsp.
“water.

Drop in the fish, mix well and:

' serve immediately. -

tsp. salt,

CASHEW NUTS & GUY DING
(DICED CHICKEN)
FOR 4 PEOPLE

6 oz. cashew nuts

6 oz. bamboo shoots whole

3 oz. peas

1 oz. (dried weight) Chinese
mushroom (soaked)

8 oz. chicken breast

6 a2. carrot

1. Blanch the cashew nuts in salty
boiling water for two minutes,
remove and dry.

2. Heat up the oil in the wok. Deep
fry the cashew nuts until light
brown.

3. Dice up the carrots, bamboo
shoot, mushroom and chicken into
the same size.

4. Marinate the diced chicken in |
1 tsp. Chinese cooking

3 Section Wall
System

wine, pinch of pepper, 2 tsp. water
and 2 tsp. oil for “% hour.

5. Slightly blanch the carrot and
bamboo shoot for 1 minute in salt
water.

6. Add peas and strain: keep dry

7. Heat up the cashew nut oil (2
tbsp.)

8. Quickly toss the Chinese
mushroom, carrot, bamboo shoot,
cashew nuts for two minutes in 2
tsp. of salt; put aside.

9. Heat up some cashew nut oil,
quickly toss the diced chicken for
three minutes, add | tbsp. cooking
Wine,

10. Put the diced vegetables and
nuts into wok and toss with the
chicken.

11. Season with 1 tsp. oyster sauce
aud pinch of sugar.

12. Dissolve ! tsp. of potato starch
and 2 tsp. water to slightly thicken.
13. Garnish with Chinese parsley.

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