Aetna Global Benefits: World Spotlight
HOME HEALTH CARE ETIQUETTE/RECIPE  
Hong Kong Etiquette
  

Business

  • Men are expected to wear conservative suits. As the color red is considered lucky; wear a red tie.
  • The color white is associated with death; try to avoid wearing only white.
  • Appointments are necessary and punctuality is expected.
  • Use only black and white for presentations; as colors have special significance.
  • Patience is very important, as they will not make decisions very quickly.
  • Silence is valued, so do not interrupt them while they are thinking something over.

Dining

  • The toast is the most important part of any meal. One popular one is “Ganbei,” which means “bottoms up” or “dry glass.” It is considered rude to not drink during a toast. The guest of honor will make the first toast.
  • Do not rub your chopsticks together, as this means that you have been given a pair of chopsticks that is splintering.
  • Do not blow your nose at the table or in public.

Gift Giving

  • You should bring a small gift for your host when you arrive. Gift giving is reciprocal, so if you receive a gift, make sure to give one later in your trip.
  • Dinners are also reciprocal, so if you are taken out for dinner during your trip, you should return the favor one of your last nights in Hong Kong.

Greeting

  • The handshake is the common form of greeting in Hong Kong. However, a slight bow will show respect to the person you are meeting.
  • You may be greeted with a round of applause. You are expected to return the applause out of respect.

Chicken Lo Mein

Ingredients:

• 2 teaspoons instant chicken bouillon granules (or 2 cubes)

• 2 cups boiling water

• 8 ounces boneless skinless chicken breasts; cut into long, thin slices

• ¼ cup dry white wine

• ¼ cup soy sauce

• 4 teaspoons cornstarch

• 2 teaspoons sesame oil

• 3-4 cloves garlic, minced

• ½ teaspoon ground ginger

• 4 green onions, chopped

• ½ can water chestnuts, chopped

• 2 cups finely shredded cabbage

• 1 cup thinly sliced celery

• 1 cup frozen green peas, thawed and drained

• 1 carrot, shredded
8 ounces thin spaghetti, cooked and drained


Directions:

1. Dissolve broth granules in boiling water in small saucepan.

2. Pour ½ cup broth mixture into large skillet.

3. Let remaining liquid in saucepan cool.

4. Bring mixture in skillet to boiling.

5. Add chicken and simmer 5 minutes, until no longer pink in center.

6. Remove chicken to platter.

7. Pour off liquid from skillet.

8. Stir wine, soy, and cornstarch in small bowl until smooth.

9, Stir into remaining cooled broth in saucepan.

10. Heat oil in same skillet over medium high heat.

11. Add garlic and ginger, cook 30 seconds, stirring.

12. Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.

13. Add chicken and pasta; toss 2 minutes until heated through.

14. Stir cornstarch mixture in saucepan, add to skillet.

15. Cook 2-3 minutes, stirring, until slightly thickened.

16. Top with additional sliced green onion if desired.