Saturday, November 12, 2016

Hunan Cuisine: Sweet and Sour Spare Ribs

Sweet-and-Sour Spare Ribs

Revolutionary Chinese Cookbook, Fuchsia Dunlop

1 lb. meaty spare ribs, cut into bite-size sections
2 1-oz pieces fresh ginger, unpeeled and crushed
4 scallions, white parts only, crushed
1 Tbsp Shaoxing wine
2 tsp dark soy sauce
1 Tbsp sugar
1 Tbsp Chinkiang vinegar
1 tsp sesame oil
Peanut oil for cooking

Bring water to a boil.  Add ribs.  Skim.  Add one piece of ginger, 2 scallions, 1 Tbsp Shaoxing wine, and salt to taste.  Boil for 15 minutes, until ribs are cooked and tender; strain and set aside, reserving the cooking liquid.

Optional deep-frying step:  Heat the oil to 350-400F.  Add the ribs and fry for 5 minutes, until golden.  Drain and set aside.

Add 3 Tbsp oil to wok.  Add the remaining 2 scallions and ginger and stir-fry until fragrant.  Add the ribs and toss for a couple minutes.

Add less than 1 cup of reserved cooking liquid, 2 tsp dark soy sauce, 4 Tbsp sugar, and a bit of salt.  Simmer over medium heat, spoon the liquid over ribs, until sauce has reduced to a heavy, syrupy consistency.

Add the 1 Tbsp Chinkiang vinegar and cook for 1-2 minutes.

Off heat, stir in the 1 tsp sesame oil

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