Chinese New Year

A simple warming chicken broth infused with Chinese flavours, noodles, vegetables and poached chicken
Chinese Chicken Noodle Soup

Happy Chinese New Year! Kung Hei Fat Choi!

For 2021 Chinese New Year we are celebrating the year of the ox!

Guest post: written by Elizabeth Cheung-O’Regan for Gestational Diabetes UK, fellow GD Mumma and GD UK Advisor in our Facebook support group

I was diagnosed with gestational diabetes on Chinese New Years Day and it was a big shock and upset me as Chinese New Year is like Christmas or Thanksgiving. It’s all to do with family and eating!
I missed out on my family meal as I had no idea what I could eat or not, I had no idea on food pairing and the 8 golden rules back then.

Many will celebrate Chinese New Year this year (which falls on Friday 12th February) with gestational diabetes and since learning about how best to help control blood sugar levels with gestational diabetes through my own pregnancy, I’ve found my TOP recipes to share with you which you can try for Chinese New Year (or just for a change to your day to day meals).

If you can’t tolerate takeaways then these are also some great alternatives: –

*Please note you need to substitute the following foods to make the recipe tolerable for gestational diabetes:

  • White flour for wholemeal flour
  • Sugar for sweetener
  • Jasmine rice for Basmati/brown wholegrain or cauliflower rice

Click on the titles below for links to the recipes…

Bill’s recipe from The Woks of Life, Fried Chicken Wings, Chinese Takeout Style

Yuk Sung

Ching-He Huang’s Chicken and Cashew Nut

Ching-He Huang’s spiced beef stir-fry

Gok Wan’s spicy stir-fried prawns with cashew nuts

This is a spicy alternative to the chicken and cashew nuts

Firecracker prawns with stir-fried greens

Ken Hom’s Steamed salmon in the microwave

Steamed salmon

Christine’s Recipes, Stir Fried Prawns with Eggs

Ching-He Huang’s Beef and Oyster Sauce

My all-time favourite and similar to the one my mum makes at Chinese New Year! You can add some Chinese veg like Pak Choi or Choi Sum – if you can’t get any, then spinach and broccoli is always very tasty too.

Christine’s Recipes, Beef Stir Fry with Mustard Sauce

Ching-He Huang’s Spicy tofu and edamame beans

This is a great one for vegetarians for a main or can be a side veggie dish – it’s very filling because of the tofu, and super tasty!

Gok Wan’s Vietnamese-style leftover chicken salad

And this is a great to make and have as left over lunch! Use left-over roast chicken from your Sunday roast.

Happy Chinese New Year – Enjoy everyone!

Gestational Diabetes UK Chinese Recipes

Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup

A simple warming chicken broth infused with Chinese flavours, noodles, vegetables and poached chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Meal, Soup
Cuisine: Chinese
Diet: Diabetic, Gluten Free
Keyword: broth, chicken, Chinese, noodles, poached chicken, soup
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Free from: coconut, dairy, gluten, nuts
Servings: 4 servings
Calories: 298kcal
Author: Jo Paterson

Ingredients

For the broth

  • 800 ml chicken stock
  • 2 whole cloves of garlic peeled & smashed
  • 2 cm fresh root ginger sliced
  • 1 tsp olive oil
  • 1 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 100 grams shiitake mushrooms (or mushrooms of choice)
  • ½ tsp sesame oil (optional)
  • 2 nests noodles (& water for cooking) (edamame, udon, soba, ramen, egg, rice, wholewheat – choose the noodles you tolerate best)
  • 2 whole pak choi halved or quartered
  • 2 whole spring onions finely chopped
  • 1 whole red chilli sliced
  • 4 medium eggs

For poached chicken

  • 2 large chicken breasts
  • 2 whole cloves of garlic peeled & smashed
  • 1 medium lemon halved & squeezed
  • 1 dried bay leaf
  • 700 ml water

Instructions

  • Add ½ tsp olive oil to a saucepan and heat on medium-high heat. Slice the root ginger into slices approx. 3-5mm thick with the skin on, then add to the saucepan
  • Peel the garlic, then smash each clove with the flat part of the blade of a large knife and add to a saucepan. Stir then cook until fragrant (1-2 minutes)
  • Pour in the chicken stock, light soy sauce, oyster sauce, stir, cover and bring to a boil
  • Reduce the temperature to a simmer and remove the lid
  • Add the mushrooms to a frying pan with a drop of butter or oil and cook until the water releases, then add the mushrooms into the simmering broth
  • Prepare the noodles according to the pack instructions in a separate pan of water (NOTE: do not cook the noodles in the broth, they should be added to the broth after). Then blanch the cooked noodles in cold water to stop them from overcooking and to remove the starch and set aside
  • Crack the eggs into a hot frying pan with a little oil to cook to your liking (or poach them in water if you prefer poached eggs)
  • Last add the halved pak choi stems into the broth to cook for 2 minutes or until just wilted
  • Pass the broth through a sieve
  • Add a serving of noodles into each bowl, top with broth. Discard the garlic cloves and ginger, but place some of the mushrooms and pak choi into each bowl
  • Top with poached chicken (or leftover roast chicken pieces), sliced spring onions, chilli and a drop of sesame oil if desired. Then place a fried egg on each bowl

For poached chicken

  • Peel the garlic, then smash each clove with the flat part of the blade of a large knife and add to a saucepan
  • Cut a lemon in half, squeeze the juice into the water, then add both halves into the water along with the dried bay leaf
  • Bring the pan of water to the boil
    water boiling with lemon
  • Add the chicken breasts carefully, then TURN OFF the heat and cover
    chicken poaching in water and lemon
  • Leave covered in the hot pan for 20-30 minutes
    poached chicken
  • Remove the chicken from the water and slice or tear into pieces as desired
    poached chicken sliced on wooden chopping board

Nutrition

Calories: 298kcal | Carbohydrates: 12g | Protein: 36g | Fat: 11g | of which saturates: 3g | Fibre: 1g | of which sugars: 4g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

Made this recipe?Take a pic & tag @gestational_diabetes_uk #JosGDRecipes on Instagram

 

Need more help? For more information on following the diet we advocate, take a look at our 8 golden rules for eating. If you’re still struggling for ideas and inspiration, looking for extra hints & tips, shopping lists and help with takeaways and eating out then take a look at our membership options which can be found here