Recipe Ingredient
- 600g spareribs, chopped into 4cm lengths
- 20g dried scallops
- 30g dried chestnuts, soaked overnight and cleaned
- 4 cloves garlic, keep whole
- 500ml water/fresh chicken stock
- Sauce
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp rock sugar
- ½ tsp fish sauce
- ¼ tsp pepper
- ½ tsp sesame oil
- Thickening
- 1 tbsp cornflour mixed with 1 tbsp water
Instructions
- Boil soaked chestnuts in a saucepan for 15-20 minutes. Drain and put aside.
- Soak dried scallops in hot water for 15-20 minutes. Steam over rapid boiling water for 15 minutes. Remove the scallops and retain the liquid. Sprinkle a little salt and monosodium glutamate over the spareribs. Rub over evenly, then deep-fry in hot oil until lightly golden. Drain from oil. With the remaining hot oil in the wok, deep-fry garlic cloves until golden. Dish out and put aside.
- Combine spareribs with the rest of ingredients in a claypot or casserole. Add water or fresh chicken stock. Cook to a boil.
- Stir in combined sauce ingredients and bring to the boil again. Reduce the heat and simmer for 50-60 minutes until meat is tender. Add cornflour mixture to thicken the gravy.
