Spare Ribs, Thai Chicken Stir Fry and Special Fried Rice
Serves 8
Time: 1.5 Hours
Ingredients:
Spare Ribs:
Simmering Broth:
· 2 large racks of pork spare ribs
· 1 cup of rice wine vinegar
· X 8 garlic cloves (crushed)
· X 1 brown onion (diced)
· X 4 bay leaves
· X 2 tsp chilli flakes
· X 2 tbsp Chinese five spice
· X 2 tsp sea salt
Glaze:
· X 2 tbsp soy sauce
· X 2 tbsp rice wine vinegar
· X 2 tbsp chilli paste
· X 2 tbsp Dijon mustard
· X 2 tbsp ketchup
· X 2 tbsp honey
· X 2 tbsp brown sugar
· X1 tsp Chinese five spice
Thai Stir Fry Chicken:
Marinade:
· 1 kg boneless chicken thighs (cut into thin strips) (trim off excess fat)
· X 1 tbsp sesame oil
· X 1 tbsp honey
· X 1 egg
· X 1 tbsp soy sauce
Stir Fry:
· 1 red chilli (finely diced)
· 2 large shallots (finely diced)
· X 2 red peppers (halved and cut into thin strips)
· X 2 pak choi
· X 2 tbsp soy sauce
· X 2 tbsp rice wine vinegar
· X 2 tbsp honey
Special Fried Rice:
· 400 g brown basmati rice
· 1/2 cup peas
· X 3 eggs
· X 4 slices of ham (cut into 5cm squares)
· 2 tbsp light soy sauce
To Serve:
· Sesame seeds
· X 4 spring onions (finely sliced)
Directions:
The night before:
· Combine the chicken, sesame oil, honey, egg, soy sauce and leave to marinade overnight in the fridge.
One and a half hours to go:
· In a large pot place the onions, garlic, ribs, rice wine vinegar, bay leaves, chilli flakes, Chinese five spice and salt. Fill the pot with water until the ribs are completely submerged. Put the pot on a medium heat and allow it to simmer for an hour.
· In a sperate bowl combine the rib glaze ingredients (soy sauce, rice wine vinegar, chilli paste, Dijon mustard, ketchup, honey, brown sugar and Chinese five spice) and leave to the side.
40 minutes to go:
· Set the oven at 190 degrees
30 minutes to go:
· Remove the ribs from the pot and place on a baking tray. Brush on the glaze to the ribs making sure they are all covered. Place in the oven and cook for 30 minutes (turn the ribs over after 15 minutes)
· Put a couple of large pans on a high heat. Once hot add the marinade chicken and cook through for 8 minutes or until cooked (the chicken should start to go slightly crispy on the edges). Remove the chicken from the heat and set to the side.
25 minutes to go:
· Boil a pot of water and add the rice. Cook as per package instructions. Once the rice is cooked set to the side.
15 minutes to go:
· Put a large wok on a medium heat. Add a splash of sesame oil. Add the red chillies and fry for 10 seconds. Add the shallots and cook for 5 minutes. Add the red peppers and pak choi and continue to cook through for another 5 minutes. Add the chicken, soy sauce, rice wine vinegar and honey and stir. Cook through for 1 minute.
5 minutes to go:
· Put a wok on a medium heat. Add a splash of sesame oil. Add the eggs and cook until scrambled. Add the peas, chopped ham, cooked rice, and stir. Add in the soy sauce and continue to cook and stir for 1 minute.
Serve with a sprinkling of sesame seeds and a dash of sliced spring onions.