CONFINEMENT RECIPE: BRAISED SPARERIBS WITH CHESTNUT AND MUSHROOM

I used dried chestnuts for this as I didn't have the fresh ones at home. Admittedly, they don’t have the mashed potato fluffiness of ...


I used dried chestnuts for this as I didn't have the fresh ones at home. Admittedly, they don’t have the mashed potato fluffiness of the fresh ones. If you are using the fresh ones, just cook and peel them before use.


Starchy and rich in flavor

Ingredients:

  • 300g spareribs, rinsed and cut into small sections
  • 5 dried shiitake mushrooms, soaked
  • 150g dried chestnuts, soaked
  • 10g fresh ginger, flattened
  • 1/2 tsp garlic, chopped
  • 3 tbsp glutinous rice wine
  • 600ml water
  • 2 tbsp sesame oil

Marinade:

  • 1 tsp light soya sauce
  • 1/2 tbsp Chinese cooking wine (Shao Xing wine)
  • 2 tsp cornstarch
  • 1/4 tsp pepper powder
  • 2 tbsp water

Seasoning:

  • 1 tbsp light soya sauce
  • 1/2 tsp sugar
  • 1/2 tsp dark soya sauce
  • 1/4 tsp salt

  1. Season the spareribs with marinade, mix well and leave for 30 minutes. Deep-fry in hot oil til slightly brown, remove and set aside.
  2. Heat up sesame oil to saute ginger, garlic and mushrooms til fragrant. Add in spareribs and glutinous rice wine, stir-fry til aromatic.
  3. Add in chestnuts and stir-fry for a while. Pour in water and seasoning, bring to a boil. Simmer over medium heat for about 25-30 minutes til meat is tender and the sauce is slightly thickened. Serve hot.

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