BBQ Duck at Daisy Garden

Good Chinese dishes


Andrew Wong’s Michie’s sweet and sour ribsAndrew Wong’s Michie’s sweet and sour ribs. Photograph: Yuki Sugiura

Andrew Wong’s Michie’s sweet and sour ribs

I learned the recipe for these ribs while I was in Sichuan and since then it has even found its way to the island of the Seychelles where my sister-in-law Michie makes a special request for them whenever my family and I fly over. I am hoping that, armed with this recipe, she can now make them herself!

Serves 4
vegetable oil for deep-frying
toasted sesame seeds 2 tbsp
sesame oil 2 tbsp

Jeremy Pang’s steamed wontons in chilli brothFor the ribs
pork ribs 500g, separated into individual ribs
spring onion 10g, roughly chopped
fresh root ginger 5g, peeled and sliced
fermented black beans 5g
Shaoxing rice wine 1 tbsp
light soy sauce 1 tbsp
dark soy sauce 2 tsp
salt 3g

For the sticky sauce
sugar 500g
water 800ml
Chinese red vinegar 150ml
malt vinegar 150ml
star anise 5g

For the ribs, mix all the ingredients together and steam over a low heat for 2 hours or until the ribs are tender but just holding on to the bone.Kung pao shrimp, Lucky Peach, Peter Meehan and the editors of Lucky Peach Remove the ribs from the steamer and leave to cool and dry.

Heat the oil for deep-frying in a deep-fat fryer to 180C. Deep-fry the ribs, in batches, until they darken slightly in colour. Remove from the oil and drain on kitchen paper.

If you don’t have a deep-fat fryer, fill a deep pan with oil – the oil should come far enough up the sides of the pan to cover the ribs.Erchen Chang and Shing Tat Chung’s pork belly bao However, you can also shallow fry them with a few tablespoons of oil just to crisp up the surface of the ribs.

For the sticky sauce, bring all the ingredients to the boil in a large pan, stirring, and cook until the mixture reduces to a honey-like consistency.

Add the deep-fried ribs and cook until the sauce sticks to the ribs. Add the sesame seeds and sesame oil to finish.

Jeremy Pang’s steamed wontons in chilli broth

Photograph: Martin Poole

When it comes to learning about Chinese pastries, wontons are the best starting point. The pastry comes ready-made in most Oriental supermarkets, and is very much like an egg pasta. The method of folding below creates a shape much like a gold ingot (pre-20th century Chinese currency) and it is said that if you can fold your wontons in such a shape, you are giving your friends and family plenty of good wealth for years to come!



Share this article





Related Posts


Good Chinese dishes to try
Good Chinese dishes to try
List of Chinese dishes
List of Chinese dishes
Types of Chinese dishes
Types of Chinese dishes

Latest Posts
Cheap and easy Chinese Recipes
Cheap and easy…
Cooking authentic Chinese…
Best types of Chinese food
Best types of…
This question and most…
Chinese Chili garlic sauce recipe
Chinese Chili…
We threw a dollop of the…
Best Chinese Beef dishes
Best Chinese…
12.24.09 Kittichai had…
Chinese simple dishes
Chinese simple…
Kenneth Lo’s egg fried…
Beef flank recipe Chinese
Beef flank recipe…
It’s hard to beat the…
Guide to Chinese food
Guide to Chinese…
One of the fourteen Chinese…
Southern Chinese Cuisine
Southern Chinese…
Is so widely popular in…
Chinese chilli Beef Stir Fry recipe
Chinese chilli…
Tofu, also known as bean…
Search
Featured posts
  • Good Chinese dishes to try
  • List of Chinese dishes
  • Types of Chinese dishes
  • Chicken Chinese dishes
  • Most Famous Chinese dishes
  • Best Chinese dishes to try
  • Chinese dishes images
  • Chinese dishes with pork
  • Chinese dishes for Dinner
Copyright © 2022 l chinese-cuisine.eu. All rights reserved.