• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 550g spareribs, chopped into bite-sized pieces
  • 5 dried Chinese mushrooms, soaked and shredded
  • 15 thin slices tong kwai, soaked for 3-4 hours and well drained
  • 16 x 16cm greaseproof paper (15 pieces)
  • 20 x 20cm aluminium foil (15 pieces)
  • Seasoning
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 3/4 tsp pepper
  • 2 tbsp cornflour

Instructions

  1. Blanch spareribs in boiling water for 2-3 minutes. Remove, rinse and drain well. Combine with shredded mushrooms, tong kwai slices and seasoning. Leave aside to marinate for several hours to allow flavours to develop.
  2. Steam the marinated spareribs for 20 minutes. Divide spareribs into 15 portions. Wrap each portion in greaseproof paper, then in aluminium foil.
  3. Bake the prepared packets in a preheated oven at 200°C for 20-25 minutes or until meat is cooked through.

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