Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

A Quick and Simple Lunar New Year Dinner

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Celebrate with a delectable scallop appetizer; rich, saucy chicken and greens; and a bright, flavor-packed custard dessert.

In a nod to tradition, this Lunar New Year-themed dinner menu includes wok-seared scallops, which are auspicious for the New Year. The shells are said to look like Chinese money, so they represent good fortune. The classic Three Tea-Cup Chicken is updated for this meal, with just the right amount of sweet and heat in the sauce. The recipe has come a long way from its folk origins, which called for a teacup each of rice wine, soy sauce, and sesame oil. The Good Fortune Cocktail brings cheer and spice to the party. And the meal closes with a quick-to-make silky steamed custard.

All of the recipes in the menu are relatively quick to prepare, so this meal is a cinch whether you’re celebrating the new year or just looking for a winning winter dinner.

Menu Timeline

Up to one day ahead

  • Make the ginger syrup for the cocktail.


Two hours ahead

  • Make the steamed custards and cool (or refrigerate).
  • Combine all ingredients for the cocktails, except for the club soda.

One hour ahead

  • Prep the ingredients for the scallops.
  • Prep the  bok choy and sauce ingredients for the chicken.

30 minutes ahead

  • Make the chicken through the step of adding and simmering the broth mixture. Remove the pan from the heat at this point and set at back of stove.

At dinner time

  • Make the scallop appetizer.

After appetizers

  • Finish making the chicken dish.


The Menu


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial