• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 400g spareribs
  • 3 dried shitake mushrooms, soaked and quartered
  • 1 piece dried lotus leaf
  • Herbs
  • 4g tong kwai
  • 3g chuen koong
  • 4g yuk chuk
  • 3g hairs of ginseng roots (yong sum soe)
  • 6-7 Chinese red dates, pitted
  • 3g dried longan
  • 1/2 tsp kei chi
  • Seasoning
  • 1 tsp light soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp pepper
  • 1/4 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp Shao Hsing Hua Tiau wine
  • 1 tsp cornflour

Instructions

  1. Cut spareribs into 3cm lengths. Rinse well then marinate with seasoning for at least 30 minutes.
  2. Soak lotus leaf until soft then remove and rinse carefully. Blanch in boiling water for 10 seconds. Remove and drain well. Put aside.
  3. Combine marinated spareribs with herbs. Mix well and place onto the lotus leaf. Wrap up neatly and place on a heatproof bowl.
  4. Steam over rapidly boiling water for 25-30 minutes or until meat is cooked through. Remove and serve hot.

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