Soft Ribs in White Wine and Teriyaki Sauce

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Serving 2-4

  1. Soft ribs x 450 g
  2. Carrots x 250 g (Peeled and chopped coarsely)
  3. Onion x 150 g (Peeled and chopped coarsely)
  4. Celery x 2 stalks (Chopped coarsely)
  5. Potatoes x 250 g (Peeled and chopped coarsely)
  6. Shallot x 1 (peeled and sliced)
  7. Fresh ginger x 2-3 slices
  8. Garlic x 2 cloves (peeled and diced)
  9. Rock sugar x 15 g
  10. Cooking oil x 1 tbsp
  11. Water

Seasoning Sauce

  1. White wine x 150 ml
  2. Teriyaki sauce x 4 tbsps
  3. Soya sauce x 1 tsp

Thickening Sauce (mix well the ingredients when the ribs are well cooked)

  1. Cornstarch x 2 tbsps
  2. Water x 3 tbsps
  1. Prepare a saucepan of boiling water. Put in the washed soft ribs and boil at medium heat for 4-5 minutes until the blood are gone. Then remove from heat and rinse the ribs under tap water. Rest in coriander for later use
  2. Prepare a pan at high heat. Add in cooking oil until slightly smoky. Turn to medium heat, and add in ginger slices, diced garlic and shallot slices, sear until aromatic. Then add in the ribs and flip for a few strokes, mix in white wine and sear until aromatic. Add in carrots, onion, celery and water to the level covering well about 2/3 of the ribs level. Add in the rock sugar and 3 tbsps teriyaki sauce, simmer until boiled. Then turn to low heat and stew for an hour. (add in appropriate volume of water to avoid drying up)
  3. After an hour of continuous stewing, the ribs should become soft. Then add in potatoes and stew for another 20 minutes, making sure that the water is still sufficient enough for simmering. Mix in the 4th tbsp. of teriyaki sauce and soya sauce, taste, and add in the thickening sauce. Mix well and serve warm


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This post is also available in: Chinese (Traditional)