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

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


  1. Boil soaked chestnuts in a saucepan for 15-20 minutes. Drain and put aside.
  2. 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.
  3. Combine spareribs with the rest of ingredients in a claypot or casserole. Add water or fresh chicken stock. Cook to a boil.
  4. 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.

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