Chinese Flavor Made Special Thanksgiving

November is for Thanksgiving. Looking for a new and interesting way to spice up the traditional Thanksgiving feast? How about adding a Chinese influence to your meal? Here are three Chinese Thanksgiving recipes - feel free to add a bit of variety to your menu with these ethnic flavors. 

Roast with Rice Stuffing

Turkey is stuffed with glutinous (also known as sweet rice), Chinese sausage and black mushroom in this recipe. The rice stuffing is delicious and a very satisfying alternative to the heavy bread stuffing usually served. Enjoy the holiday feasting, knowing that you are nourishing your body at the same time. Since there is nothing special in the preparation the turkey, only the stuffing’s preparation way is introduced here.

* Soak rice with cold water over night; Soak mushrooms in warm water 20 minutes, drain and squeeze out excess liquid, finely chop.

* Combine ground pork with soy sauce, rice wine, sesame oil, salt and pepper. Set aside 20 minutes.

* Heat wok with peanut oil; add green onions and ginger and stir fry 3 minutes; add pork mixture and turkey giblets and stir fry 3 minutes.

* Add mushrooms, Chinese sausage, rice, water chestnuts and chicken broth and continue to stir fry until thoroughly mixed; remaining pinch of sauce and rice wine and mix well. Season to taste with salt and pepper.

* Reduce heat to low, cover and cook 20 minutes, stirring occasionally. Remove from heat and cool thoroughly.

Roast with Rice Stuffing

Thanksgiving Chinese Green Bean

It’s a perfect ethnic side dish to accompany any Thanksgiving dinner, which is super easy to make, looks inviting, and tastes delicious. Serving the dish among oyster stuffing, garlic mashed potatoes, sweet potatoes and spinach is highly recommended. It gives the meal an ethnic taste as well as adds variety to the side items.

* Microwave the green beans until completely defrosted.

* Toast the almond slivers by cooking them on high in a non stick pan without any oil. Toss them consistently until they are slightly brown.

* Once the almonds are toasted, take them off the burner and add 2 tbsp sesame oil and the chopped garlic. Return to heat and cook for about 2 minutes.

* Stir in the green beans and the ground ginger and cook on high for about 10 minutes.

* Serve as a side dish.

 Hainan Chicken Rice

Not a fan of turkey? Try this local specialty from the island of Hainan. It’s a wonderful dish in which chicken is seasoned and slowly simmered, and then rice is cooked in the broth from the chicken. It includes a recipe for sweet chile sauce to serve with the chicken and rice.


*  Rub the inside of the chicken cavity with salt. Place smashed garlic, ginger, and scallions inside cavity.

*  Bring the water to a boil in a pot large enough to hold the chicken.

* Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork).

* Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.

*  To serve, chop chicken into bite-size pieces and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and cilantro sprigs.

*  To make the chicken rice, wash the rice and drain in a colander. Let stand 30 minutes to dry.

*  Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.

*  Transfer to a saucepan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer 40 minutes. Serve with Hainanese chicken.

*  Serve with Chile Sauce.