Sweet and sour spare ribs
Blanch and fry small rib pieces, then cook through and coat with a sweet-sour glaze.
Stew / braise
Stew / braise: Cook principal foods in seasoned liquid or covered moist heat, including stewing and braising. Liquid amount and cooking time remain recipe-specific. Explore 25 recipes, including Sweet and sour spare ribs, Cola chicken wings, Soy-braised winter melon. Compare ingredients, estimated time and complete illustrated methods.
Cola chicken wings
Marinate wings in soy sauce, brown them, then simmer in cola and reduce the glaze.
Soy-braised winter melon
Brown winter melon, simmer until tender and lightly thicken the sauce; this version uses conventional oyster sauce.
Soy-braised eggplant
Batter-fried green eggplant braised with tomato and onion; intended for cooks familiar with deep frying.
Stir-fried rice cakes with pork and bok choy
Pork, bok choy and aromatics flavor tender rice cakes finished with a light coating of sauce.
Green bean braised noodles
Boil the beans thoroughly first, then braise noodles over pork and beans.
Taiwanese braised pork rice
Slowly braise finely cut pork belly with shallots and serve over hot rice.
Cauliflower stir-fry
Blanch small cauliflower florets, stir-fry with garlic and finish with a little steam.
Pork, cabbage and vermicelli stew
Simmer pork belly with napa stems, then add the leaves and softened potato-starch noodles.
Scallion-braised chicken legs
Sear diced chicken leg, briefly braise it with Chinese leek and finish with scallion.
Kung pao chicken
Use toasted peanuts with marinated chicken and a lightly thickened scallion-scented sweet-sour sauce.
Cantonese beef brisket and radish
Slowly braise beef with fermented red bean curd and chu hou sauce, then add radish.
Soy-braised chicken wings
Blanch wings, braise with caramel and spices, then reduce the sauce after checking doneness.
Red-braised pork belly
Render large pork-belly pieces and braise slowly, adding cooked quail eggs and tofu skin if desired.
Braised chicken with mushrooms
Braise chicken-leg pieces with shiitake, add green pepper near the end and include potato if desired.
Spiced braised beef
Refrigerator-marinate beef shank, braise it in stages, then promptly chill in small portions before slicing.
Chicken with shiitake mushrooms
Stir-fry and simmer chicken-leg pieces with rehydrated shiitake, following the source’s pan-cooked method.
Oil-braised prawns
Sear then simmer whole prawns and finish with a light sweet-salty glaze, checking flesh rather than shell color.
Red-braised fish
Dry and sear a whole fish, then gently braise and verify its thickest center temperature.
Snow fungus and lotus seed sweet soup
A version with snow fungus explicitly weighed after soaking, simmered with lotus and dates and sweetened in stages.
Corn and pork rib soup
Blanch and brown ribs, simmer first with corn and later carrot, keeping enough broth throughout.
Pork rib, yam and corn soup
Simmer ribs with Chinese yam, corn and carrot, dividing ginger and scallion between blanching and finishing.
Dried mandarin peel and rib soup
A simplified clear soup: double-boil pork ribs with culinary dried mandarin peel.
Bitter melon and pork rib soup
A stovetop version simmering ribs, bitter melon and dried shrimp until the pork is tender.
Yam and pumpkin chicken soup
Simmer chicken with Chinese yam and chestnuts, then add cooked pumpkin puree and red dates.
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