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Pork Ribs

Soup Base

  • Old Garlic, whole clove 80 g
  • Rock Sugar 10 g
  • Dang Gui/ Angelica Sinensis 20 g
  • Huang qi/ Astragalus Propinquus 10 g
  • Chuan Xiong/ Ligusticum Wallichii 20 g
  • Gan Cao/ Glycyrrhiza Uralensis 20 g
  • Dang Shen/ Codonopsis Pilosula 20 g
  • Bai hu Jiao/ White Peppercorn 10 g
  • Yuzhu/ Polygonatum Odoratum 20 g
  • Star Anise/ Illicium Verum 2 g
  • Gui Pi/ Cinnamomum Cassia 6 g
  • Dark Soya Sauce 40 ml
  • Water 3200 ml

Before Serving

  • Jasmine Rice, cooked 1000 g
  • Chilli, sliced 50 g
  • Coriander Leaves 50 g
  • Wolfberries, soaked 10 g
  • Dark Soya Sauce 200 ml
  1. Pork Ribs

    • Marinate pork ribs with Chicken Seasoning Powder overnight.
    • Bring water to boil, blanch pork ribs and rinse them under running water.
    • Pat dry and set aside.
  2. Soup Base

    • Bring water to boil and add in all the Chinese herbs.
    • Simmer for 40 mins.
    • Add in pork ribs and old garlic into stock and simmer for another 30 mins.
    • Season the broth with Basic Stock Reduction, rock sugar and dark soya sauce.
  3. Before Serving

    • Heat up broth and transfer it onto serving bowl.
    • Transfer dark soya sauce and chilli into condiment bowl.
    • Serve with rice.
    • Garnish it with coriander leaves.
    • Ready to serve.
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