Glazed Pork Spareribs

Ingredients:  

½ side (1 ½ lbs) pork spareribs,

3 tbsp soy sauce,

1 tbsp dry sherry,

1 tsp sugar,

1 tbsp cornstarch,

1 clove garlic, minced,

Glazing sauce (direction follow)

Salad oil

Preparation:

·        Cut spareribs through the bones crosswise to make about 1 ½ inch lengths.

·        Cut bones apart, leaving an equal amount of meat on each section.

·        In a bowl, blend soy, sherry, sugar, cornstarch, and garlic. Add meat and stir to coat.

·        Let stand for 30 minutes to marinate.

·        Prepare glazing sauce and reserve it.

·        In a deep pan, pour salad oil to a depth of 2 inches and heat to 360° on a deep- frying thermometer.

·        Add about one-fourth of the meat at a time to the hot oil and cook until meat is no longer pink in the middle and is well browned outside (about 8 minutes).

·        Remove with a slotted spoon and drain on paper towels.

·        Drop cooked spareribs into glazing sauce and mix well.

·        Serve at room temperature or, I made ahead, cover and reheat in 350° oven for 15 minutes.

·        Make 5 to 7 servings

      

     Glazing sauce:

       In pan, blend 1 tbsp each dry sherry, vinegar, soya sauce and 2 tsp cornstarch.

Cook by stirring gently until thickened.

Oyster Chicken (semi gravy)

Oyster chicken is most easiest way to cook in Chinese cuisine. It can be served with hot Indian roti’s, paratha’s and rice bowls.

Ingredients:

500 gms – chicken legs chopped to medium pieces,

1 big onion – grounded to paste,

Spring onions 1 – bunch (onions finely chopped / leafs one inch length pieces),

200 gms – capsicum chopped quite bigger pieces,

200 gms – cabbage chopped to big leafs,    

1 tbsp – ginger garlic paste,

1 tbsp – soya sauce,

1 tsp – rice wine,

1 tsp – oyster sauce,

1 tsp – chili sauce,

1 tsp – rice vinegar,

4 tbsp – corn flour (mixed with 200 ml water),

Salt & pepper as per taste.

Marinade:

(mix the combination finely as all sauces oozes into the chicken and refrigerate for 30 – 45 min)

500 gms – chicken,

½ tbsp – ginger garlic paste,

1 tsp – chili sauce,

½ tbsp – soya sauce,

1 tsp – rice wine,

1 tsp – oyster sauce,

½ tsp – rice vinegar &

1 tsp – salt.

Preparation:

·        Heat oil in pan drop the marinade and half cook it for 30 – 45 min in slimmer heat. (or microwave it for twenty minutes at 650⁰)

·        Mean while heat oil in pan, add ½ tbsp ginger garlic paste, onion puree and fry till golden brown color.

·        Add capsicum, cabbage, ½ tbsp soya sauce, ½ tsp rice vinegar, salt and pepper cook in high flame till the both shrinks a bit.

·        Now add the cooked chicken, spring onions and cook till the chicken tenders.

·        Now add corn flour & water mixture and stir gently till you get the brownish texture.

·        Garnish with finely chopped coriander leafs and lemon.  

Serve hot with roasted noodles, Roti’s, paratha’s or rice bowls.