Recipe Ingredient
- 400g sea-cucumber, rinsed and sliced
- 600g spareribs, chopped into 3-4 cm lengths
- 1 tbsp minced garlic
- 4 slices ginger
- 5 dried Chinese mushrooms, soaked and halved
- 6 dried oysters, soaked for 5-10 minutes
- 2 stalks spring onion
- 1 tbsp oil
- 1 tbsp sesame oil
- Seasoning (A)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/8 tsp pepper
- 1/8 tsp sugar
- Dash of Shao Hsing Hua Tiau wine
- Sauce (B)
- 1½ tbsp light soy sauce
- 2 tbsp oyster sauce
- 1/4 tsp thick soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 tsp chicken stock granules
- 750ml water
- Marinate spareribs with seasoning (A) for at least 1-2 hours.
Instructions
- Heat oil and sesame oil in a claypot or heavy based saucepot. Add ginger, garlic and spring onion. Fry until fragrant.
- Add marinated spareribs and mushrooms. Fry for 3-4 minutes. Add sauce (B) and stir-fry briskly for a while. Pour in water, cover and cook to a boil. Add dried oysters and cook for 5-6 minutes.
- Put in sea-cucumber and cook to a boil. Reduce the heat and simmer for 40-45 minutes or until ribs are tender.
- Dish out and serve.
