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

Recipe Ingredient

  • 400g spareribs, chopped into bite-sized pieces
  • 1 tsp chopped garlic
  • 1 tsp minced ginger
  • 1 tbsp cornflour
  • 1 piece dried lotus leaf
  • 150ml water
  • Marinade:
  • 1 tbsp chopped bird's eye chillies
  • 1 tbsp chopped red chillies
  • 1 tbsp fermented black beans (hak tau si), minced
  • 1 tbsp oyster sauce
  • 1 tsp Shao Hsing Hua Tiau wine
  • 15g rock sugar, broken up into pieces
  • ½ tsp pepper
  • ½ tsp chicken stock granules
  • 1 tbsp sesame oil


  1. Soak lotus leaf in hot water for 10 minutes, remove and rinse clean. Place lotus leaf in a deep heat-resistant bowl.
  2. Season ribs with marinade for at 30-40 minutes. Add cornflour to mix.
  3. Heat sesame oil and sauté garlic and ginger until fragrant.
  4. Add marinated spareribs and fry for a while.
  5. Pour in water and bring to the boil. Reduce the heat and simmer for 30 minutes.
  6. Transfer the semi-cooked spareribs onto the lotus leaf. Wrap up neatly into a package.
  7. Steam over medium high heat for 35-40 minutes or until meat is cooked through.
  8. Remove package from the steamer; open and splash in a little Shao Hsing wine over the spareribs.
  9. Serve immediately.

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