Tuesday, 24 January 2012

Braised Spareribs with Sea Cucumber and Abalone

Today is the second day of Chinese New Year and this dish was part of "beginning of the year" lunch. I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight here.

Happy Chinese New Year!!!

  • 500g spareribs, chopped into 4cm lengths
  • 500g sea cucumber, rinsed and cut into thick slices
  • 10 dried Chinese mushrooms, soaked to soften
  • 1 tin canned abalone, rinsed and drained
  • 1 tbsp chopped garlic
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 2 tbsp Shao Hsing Hua Tiau wine
  • 200g broccoli, cut into florets
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp thick soy sauce
  • 1 tbsp sugar (you can increase to 2 tbsp for a slightly sweeter version)
  • 3 cups water
  • 1/2 cup chicken stock (if you are steaming or boiling chicken, retain the liquid stock)
  • 1 tbsp cornflour mixed with 2 tbsp water
  1. Wash spareribs and trim off excess fat. Drain and put aside.
  2. Heat oil and sesame oil in a wok, and fry garlic until fragrant. Add spareribs and mushrooms. Stir fry for a while.
  3. Add sea cucumber and pour in combined seasoning. Bring to a boil. Transfer to a claypot, cover and cook for about an hour until meat and sea cucumber are tender. If you do not have a claypot, reduce the heat to the work and continue to simmer until the meat and sea cucumber are tender.
  4. Put in abalone and simmer for 8-10 minutes.
  5. Add Shao Hsing Hua Tiau wine.
  6. In the meantime, blanch broccoli then steep in ice-cold water for 5-10 minutes.
  7. Dish out and garnish the dish with broccoli florets.


  1. I love sea cucumber! Kiving this dish for next year. 新年快乐.

    1. Thanks for dropping by. Happy New Year to you!