白萝卜蚝干焖排骨 - Chinese Pork Ribs with Daikon and Dried Oysters

This is a traditional Chinese recipe. Using low heat to slowly braise and cook the ingredients–preferably with a claypot–this cooking technique retains the natural flavor of the pork ribs while bringing out the sweetness of daikon and the briny taste of dried oysters. And the wolfberries completed the balance and taste of this dish with a tint of fruity sweetness…

Yield:

Serves 2-4

Ingredients

1. 1/2 pound pork ribs
2. 1 daikon/turnip (medium-sized)
3. 6-8 dried oysters (rinsed and soaked in water for 15 minutes)
4. 1 tablespoon wolfberries/goji berries
5. 1 1/2 tablespoons Chinese rice wine
6. 1 tablespoon soy sauce
7. 1/2 cup water
8. Salt to taste
9. Sugar to taste
10. 1/2 tablespoon oil
11. 6 cloves shallots (peeled)

Directions

1. Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add in the dried oysters and daikon. Do a few quick stirs, follow by the pork ribs, rice wine, soy sauce, and water. Lower the heat to between medium and low, and then cover it up with a lid. Braise for about 20-30 minutes or until the water reduces and thickens. Add salt and sugar to taste and serve hot immediately.

Notes

If you don’t like pork ribs, you can use chicken drumsticks. Just cut the chicken drumsticks into pieces, with bones in.You can use Japanese sake if you don’t have Chinese rice wine.