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Archive for June, 2008

I made this to go with some braised chicken wings the other night. I have been making my ribs this way for years ever since Spain when I learnt how our local Chinese restaurant made theirs. I had made ribs many times but it was pretty hit and miss with recipes, sometimes they were tender other times really tough. I was throwing a large party for about 30-40 people and decided to make ribs as one of the many dishes on the menu that day. I went and asked my Chinese restaurant could I buy some meat from them as I assumed they must just get great cuts of ribs. Anyway the husband said yes but because of the quantity I was after could I come back in 15 Min’s while he prepared them. When I returned it was his wife that gave them to me so I decided to ask was it just your meat or is there some trick, that is when she told me she cooked them in seasoned water for 90 Min’s on a low heat in until you could pull the meat from the bone, drained them and fried quickly in a little oil. Well she never told me what she seasoned them with so I came up with a concoction and every time they come out wonderfully tender, just serve with your favourite dipping. If you want to see the recipe for the chicken wings click here.
If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

5 Large ribs, chopped in half to make 10 (I get my butcher to do this.)
11/2 Litres water
1 Generous teaspoon beef stock granules
1/2 Teaspoon five spice powder
2-3 Tablespoons peanut oil

Dipping Sauce

2 Tablespoons light soy sauce
50ml water
100ml hoisin sauce (I use blue dragon brand)
1 Teaspoon sugar
1 Teaspoon fresh ginger grated
2 Tablespoons dry sherry

Method

1. Bring water, stock and five spice to the boil, add ribs and turn heat down to low and cook for about 90 Min’s until pork can be pulled from the bone.

2. Drain pork, heat oil in a fry pan and fry pork on all sides to brown, serve immediately.

Sauce

1. Combine all the ingredients in a pan and bring to the boil, serve ribs with sauce on the side.

I served my ribs with this sauce and sweet chili sauce so serve with whatever you enjoy.

All photos taken by me unless otherwise stated.

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I made 2 dishes last night these and also tender ribs which I will be posting shortly they were both great. I just served them with a nice side salad as it had been such a hot day and it was nice and cooling to have these served with salad. I was only cooking for 3 so I did 10 wings cut in half and 5 large ribs chopped in half to make 10 and this perfect for us, so just adjust for how many you are serving. If you wanted to make these for 4 and were not making ribs as well I would allow for 3 wings per person, so a total of 12 chopped in half and I would make some stir fried rice to accompany. The sauce ingredients I have listed below would be plenty for the extra chicken. If serving with other Asian dishes 12 wings would be about right for 6 people and this would also be the case if serving as a stater with no rice. It really just depends in appetites so adjust accordingly. If you want to see my tender pork spare ribs recipe click here.
If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

12 Chicken wings, cut in half, tips removed if not already
5 Whole dried shiitake mushrooms, soaked in water to soften
2 Tablespoons peanut oil
2 Green onions, finely chopped
2 Teaspoons fresh ginger, grated
2 Tablespoons soy sauce
2 Tablespoons dry sherry
1 Tablespoon sugar
1/2 Teaspoon five spice powder
1 Cup water
2 Teaspoons cornflour
250 Bean sprouts (optional to serve chicken over)

Method

1. Drain mushrooms, squeeze out excess water, discard stems and slice caps.

2. Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.

3. Turn down the heat and cook gently about 15-20 Min’s until chicken is cooked through, add mushrooms, stir fry a few minutes more.

4. While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.

5. Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.

To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.

All photos taken by me unless otherwise stated.

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