This dish is similar to those sold at Dim Sum outlets. The original recipe uses Phoenix claws [chicken feet]. Since I’m not a fan of Phoenix Claws, I substitute it with spare ribs and added some mushrooms Both are perennial favourite alongside ‘dim sum’ old timers like siew mai and har kow.
Verdict – very tasty and yummy on its’ own or with rice and porridge. The gravy isn’t salty but aromatic. The pork ribs are tender and has a bite, the mushrooms absorbs well the flavours. It's awesome.
I cooked half portion of this recipe. If using chicken feet, marinate them with marinade. Deep fry and plunge them into a tub of cold water. Leave them till they puff up. Remove and drain off excess water before cooking as in Step 4.
Recipe adapted from Home Cooking Magazine [March 2002] with modifications
500 gm meaty spare ribs – cut bite size pieces
Marinade – ½ tbsp dark soy sauce + 2 tbsp light soy sauce
10-12 dried mushrooms – soaked and drained
2 tbsp salted black beans – rinsed lightly, drained
1 red chill – seeded and sliced
2 tbsp chopped garlic
Spring onions for garnishing
250 ml water
½ tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp oyster sauce
- Marinate pork ribs with marinade for about 30 minutes.
- Pan fry in a non-stick wok until brown. Remove excess oil. Push aside.
- Using the same wok, sauté garlic, black beans and chilli until aromatic.
- Add in fried ribs, mushrooms and seasoning. Stir to mix ingredients well.
- Add in water enough to cover the ingredients. Bring to boil for several minutes, then lower heat, cover and simmer for another 30 minutes or until pork ribs are tender and gravy is reduced or thick.
- Taste to adjust seasoning before dishing up to serve.
- Garnish with spring onions.
I'm submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours