Chinese New Year

Ring in the with these traditional favorites from Scott Drewno, executive chef of Ruby Foo's Restaurant in New York City:

• Lobster Dumplings

Ingredients:

½ pound lobster meat (rough chopped)

1 pound shrimp (rough chopped)

¼ cup chopped cilantro

¼ cup chopped scallions

Reserve:

¼ cup ginger (minced)

¼ cup garlic (minced)

½ cup bamboo shoots (minced)

½ cup water chestnuts (minced)

½ cup carrots (minced)

Method:

Sautéed and deglaze with dry white wine

Chill

Fold vegetable mixture into lobster and shrimp, add 1 egg, season with salt, pepper, cilantro, and sesame oil

Place a tablespoon of filling mixture into dumpling skin and fold

• Hot and Sour Soup

Ingredients:

¼ cup ginger

¼ cup garlic

1 cup shredded carrots

1 cup shredded wood ear mushrooms

1 cup thinly sliced aged tofu

½ cup Shaoxing (rice wine)

1 gallon chicken stock

1/4 cup cornstarch (mixed with water)

1/2 cup egg whites

1/4 cup superior soy sauce

2 tbl. Sambal (chili paste)

1/4 cup white vinegar

1 tbl. sesame oil

Method:

Sauté first five ingredients in a stockpot. Cook three to four minutes over high heat, stirring constantly. Add rice wine. Cook an additional three to four minutes. Add chicken stock. Bring to a boil, reduce to a simmer and cook four one hour. Return soup to a boil, add cornstarch. Soup will thicken slightly. Slowly whisk in egg whites. Season with remaining ingredients and serve.

For more information, visit: www.brguestrestaurants.com