| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** Karen Adler FNGP13B. (Dow See Mon Pie Quat) Yield: 4 servings | ||
| 1 | lb | Spareribs |
| 2 | Garlic cloves; finely minced | |
| 2 | tb | Salted black beans |
| 1 | tb | Ginger;fresh; minced |
| 1 | ts | Dark soy sauce |
| 1/2 | c | Chicken broth; -=OR=- Chicken broth |
| 1 | ts | Cornstarch |
| 2 | tb | Sherry |
| 1 | tb | Chili oil |
| Chinese parsley (cilentro) |
INSTRUCTIONS
PREPARATION: Have butcher cut spareribs into 3/4 inch sections. Trim off fat. Wash and rinse black beans 2 or 3 times, then mash them with garlic, ginger and soy sauce. Mix cornstarch with sherry. COOKING: Heat chili oil in wok and brown spareribs with the black bean mixture for 2 minutes or so. Add chicken broth, cover and simmer on low heat for 35 minutes. Check every once in a while to make sure there's liquid in the wok. Add more broth if necessary. After 35 minutes of simmering, there should be about 1/4 cup liquid left and spareribs are ready. Add the cornstarch mixture and stir until sauce thickens. Correct seasonings and serve in small dishes. Garnish with a sprig of Chinese p arsley. DO AHEAD NOTES: Spareribs can be made and reheated in wok or skillet. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@ac.com>
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