January 26 saw the start of the Chinese New Year, the year 4707, also the year of the Ox.
The date is calculated according to the Chinese calendar, which consists of both Gregorian and lunar-solar calendar systems.
Because the track of the new moon changes from year to year, Chinese New Year can begin anytime between late January and mid-February.
These guys know how to celebrate too!
New Year festivities traditionally start on the first day of the month and continue until the fifteenth, when the moon is brightest.
In China, people may take weeks of holiday from work to prepare for and to celebrate the New Year.
In London's China Town, the day of celebration is on Sunday February 1 this year.
Sadly, the festivities draw to a close around 6pm, so I doubt if I will get there in time.
I would love to be there to see the colourful lion and dragon dances, so I am undecided as to whether to go or not.
If I do, I will certainly dine at one of the many restaurants in China Town. If not, I will cook one of my favourite, simple eastern-style dishes...
Grilled eastern-style chicken
Ingredients (serves 4)
50ml soy sauce
25ml sesame oil
30ml honey
3 slices fresh ginger
2 cloves garlic, crushed
4 skinless, boneless chicken breasts
Method
1) In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic.
2) Heat in microwave on medium for one minute, then stir.
3) Warm again for 30 seconds, watching closely to prevent boiling.
4) Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
5) Preheat a grill to medium-high.
6) Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for five minutes. Set aside for basting.
7) Lightly oil the grill pan and cook the chicken on the prepared grill for six to eight minutes per side, or until juices run clear, and baste frequently with remaining marinade. The chicken will turn a beautiful golden brown.
