Ingredients
- STOCK:
- 6 cups Water
- 3 cloves of garlic Sliced
- 1 knob of ginger sliced
- 1 small handful green onion (ends only)
- 1 stick cinnamon stick
- 3 star anise
- 1 1/2 c light soy sauce
- 1 1/2 c Shoaxing wine (Chinese cooking wine)
- 75 g Chinese rock sugar
- MARINADE/SPICE COATING:
- 1 tablespoon Shaoxing wine or good medium-dry sherry
- 1/2 teaspoon salt
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon potato starch or cornflour
- 1 3/4 cups peanut oil
- 2 teaspoons minced ginger
- 1 tablespoon finely chopped garlic
- 3 fresh red chilies, seeded and finely chopped
- 2 to 4 teaspoons dried chili flakes
- 2 tablespoons cumin seeds
- Salt
- 2 spring onions, green parts only, finely sliced
- 1 teaspoon sesame oil
Preparation
Step 1
1. Fill your stockpot with water. Add the stock ingredients together and bring to a boil. Once stock is boiling, turn down the flame to low and add the ribs.
2. Simmer the ribs for 1 – 2 hours, switch off the pot and leave for 30 mins.
3. Transfer ribs to a dish and cool in the fridge. (I left mine in fridge overnight)
4. Remove ribs from the fridge 30 minutes to an hour prior to cooking.
5. In a bowl, mix the wine, salt, soy sauces, flour and one tablespoon water. Add cooled ribs to marinade and let sit for at least 30 minutes.
6. In a wok, heat peanut oil. Add ribs and stir gently for two to three minutes, then remove from oil with tongs and drain ribs well.
7. Pour off all but 3 tablespoons of oil from the wok.
8. Now is where the magic begins, Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin seeds to the work and stir-fry briefly, until spices are fragrant. (DO NOT cook too long or spices will taste burnt!).
9. Return ribs to the wok and stir well, season with salt to taste.