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1. Spare Ribs in yellow Bean Paste
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450 g (1 lb) spare ribs, cut into 5 cm (2 inch) pieces (ask the butcher to do this for you) 1 tablespoon soy sauce 2 tablespoons Chinese wine or dry sherry 1 tablespoon sugar 1 tablespoon flour 300 ml (1/2 pint) vegetable oil 1 garlic clove, crushed 2 spring onions, cut into 2.5 cm (1 inch) lengths 1 small green pepper, cored, seeded and sliced 1 small red pepper, cored, seeded and sliced
Preparation time: 10 minutes, plus marinating Cooking time: 30 minutes 2. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. add the spare-ribs and fry until golden. Remove and drain on paper towels. Pour off all but 1 tablespoon of this oil and reheat. 3. Put in the garlic, spring onions and yellow bean paste. Stir for a few minutes, then put in the spare ribs, blend well, add a little stock or water, cover and cook over high heat for 5 minutes, adding a little more stock or water if necessary. Replace the lid and cook for a further 5 minutes or so, finally add the green and red peppers, stir a few more times and serve hot.
2. Paper-Wrapped Fried Chicken
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3 tablespoons soy sauce 1/2 teaspoon sugar 1 tablespoon Chinese wine or dry sherry 1 tablespoon cornflour pinch of freshly ground black pepper 450 g (1 lb) chicken breast, thinly sliced and cut into 5 cm (2 inch) squares 15 sheets of cellophane, measuring 10 x 10 cm (4 x 4 inches) or 15 small roasting bags 2 tablespoons sesame oil 15 small coriander sprig 4 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and quartered 2 slices of cooked ham, cut into similar-sized peices as the mushrooms 1.2 litres (2 pints) vegetable oil
Preparation time: 20 minutes, plus marinating and soaking Cooking time: 10 minutes 2. Brush the cellophane sheets or oven bags with sesame oil. Lay on each sheet a sprig of coriander, a piece of mushroom, ham and a slice of chicken. Fold up the cellophane to seal or tie oven bag at the top.
3. Heat the oil to 180 degree C or 350 degree F or until a cube of
bread browns in 30 seconds. Carefully lower the parcels into the oil
and deep-fry for about 2 minutes. Serve straight out of the papper.
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