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!!!

Ingredients:
  • 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
Seasoning:
  • 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)
Thickening:
  • 1 tbsp cornflour mixed with 2 tbsp water
Method:
  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.

2 comments:

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

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

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