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

  1. Heat oil and sesame oil in a claypot or heavy based saucepot. Add ginger, garlic and spring onion. Fry until fragrant.
  2. 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.
  3. Put in sea-cucumber and cook to a boil. Reduce the heat and simmer for 40-45 minutes or until ribs are tender.
  4. Dish out and serve.

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