STEAMED PORK RIBS WITH BLACK BEAN & CHILLI

Sunday Herald Sun - Stellar - - Weekly Planner -

“Start this recipe at least four hours or up to a day ahead.” SERVES 4 AS PART OF A SHARED MEAL

400g cross- cut pork spare ribs (ask your

butcher to do this), cut into 4cm pieces 1 small red chilli, thinly sliced,

plus ex­tra to serve 1 tsp se­same oil Baby co­rian­der and crisp chilli in oil

(from Asian food shops), to serve

Mari­nade

1 tbs soy sauce, plus ex­tra to serve 1 tbs Chinese (Shaox­ing) rice wine 1 tbs Chinese salted black beans (from Asian food shops – sub­sti­tute drained black bean gar­lic sauce), rinsed, drained 2 tsp caster sugar Pinch of ground white pep­per

PER SERVE • 14G PRO­TEIN • 7G SAT FAT • 5G CARB • 2G SUG­ARS • 535MG SODIUM • 240 CAL (1005KJ)

Gin­ger & spring onion sauce

Place chicken breast-side down on a board. Us­ing kitchen scis­sors or poul­try shears, cut down ei­ther side of back­bone and re­move. With a sharp knife, halve chicken down the and chill for at least 4 hours or overnight.

Rinse rice in a sieve un­til wa­ter runs clear. Place in a saucepan with 300ml cold wa­ter, bring to the boil, re­duce to low, cover and and rice is sticky. Spread rice on a bak­ing

For sauce, com­bine gin­ger, spring onion Heat oil in a saucepan over high heat for mix­ture and set aside to cool.

Place a steamer over a saucepan of sim­mer­ing wa­ter. Place whole spring onions top with chicken halves, skin-side up. Steam chicken for 40 min­utes or un­til juices run clear when the thick­est part of a thigh is pierced with a skewer. Cover and rest.

Heat oil in a wok over high heat. Add peanuts and chopped spring onion. Stir for un­til start­ing to set. Add rice and stir-fry for 3 min­utes or un­til grains are well coated and separated. Add soy and pep­per.

Cut chicken into pieces and serve with fried rice and sauce.

PER SERVE • 42G PRO­TEIN • 11G SAT FAT • 44G CARB • 3G SUG­ARS • 1785MG SODIUM • 795 CAL (3330KJ)

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