Celebrate the Chinese New Year with Ming Tsai

1. In a stockpot or other tall, wide pot or large Dutch oven, combine the celery, carrots, onions, peppercorns, bay leaves, thyme, parsley, star anise, ginger and soy sauce. Add the stock and season with salt and pepper.

2. Season the chicken inside and out with salt and pepper. Add the chicken to the pot, breast side up. It should be completely covered with stock, but if not, add more.

3. Cover and bring just to a simmer over medium-high heat. Reduce the heat to low and barely simmer for 45 minutes. Turn off the heat and let the pot stand, covered, 30 minutes to 1 hour (the chicken won't cook any further after 30 minutes). Remove the chicken and strain the broth, reserving the vegetables. Carve the chicken and serve with the vegetables and bowls of the broth.

1. Fill a large bowl with water. Add the cornmeal, stir, and add the clams. Let the clams purge for at least 1 hour and up to 3. Rinse, drain the clams well, and set aside. Discard the water and cornmeal.

2. Heat a wok over medium-high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the bacon and stir-fry until the bacon is crisp, about 3 minutes. Pour off all but 1 tablespoons of the fat. Add the clams and stir-fry until they start to open, about 2 minutes.

3. Add the garlic, jalapeño and leeks, and stir-fry until softened, about 3 minutes. Season with salt and pepper. Add the mirin, deglaze, cover, and cook until all the clams have opened, 4 to 6 minutes. Discard any clams that remain unopened. Add the yogurt and lemon juice and stir. Transfer to a platter or four large serving bowls and serve.

1. Set up a steamer, using an elevated bamboo steamer in a water-filled wok, a collapsible steamer well elevated above water, or a commercial steamer with pot and steamer insert.

2. In a large bowl, combine the pork, beef, onions, garlic, ginger, Worcestershire sauce, sesame oil, rice and eggs. Season with salt and pepper and mix by hand until just combined. Check the seasoning by sauteing a small amount of the mixture, or use a microwave to cook it (about 10 seconds at high power).

3. Using your hands, lightly form the mixture into 2-inch balls. Place a 3/4-to 1-inch bed of the cabbage in the top of the steamer and top with the meatballs. Season with salt and pepper and steam until the meatballs and cabbage are cooked through, 8 to 10 minutes. Transfer the cabbage to a platter or four serving plates, top with the meatballs, garnish with a bit of sambal, and serve

1. Rinse brown rice and let soak in fresh cold water to cover for about 1 hour.

2. In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear.

3. Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger.

4. Cover and boil over high heat for 10 minutes.

5. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve.