Spicy Chicken in Black Bean Sauce + Pork Baby Back Ribs + Dessert
Spicy Chicken
2 tablespoons peanut oil
1 lb chicken breast, diced
1 tablespoon yellow rice wine
2 leeks, white parts thinly sliced
1 piece ginger, minced
1/4 teaspoon hot chili oil
2 tablespoons fermented black beans, rinsed
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon white rice vinegar
White rice for serving
In a wok, heat peanut oil until just smoking. Add chicken and cook, stirring, until both sides are just beginning to brown, about 3 minutes. Deglaze wok with a splash of rice wine. Add leeks, ginger, and hot chili oil; and stir-fry for another minute. Add fermented black bean. Stir in soy sauce, water, and rice vinegar to coat chicken. Simmer until sauce is slightly thickened, about 2 minutes. Serve immediately with white rice.
Bbq Pork Ribs
2kg (4lb) pork back ribs
barbecue sauce (purchased or homemade)for basting
1 lb chicken breast, diced
1 tablespoon yellow rice wine
2 leeks, white parts thinly sliced
1 piece ginger, minced
1/4 teaspoon hot chili oil
2 tablespoons fermented black beans, rinsed
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon white rice vinegar
White rice for serving
In a wok, heat peanut oil until just smoking. Add chicken and cook, stirring, until both sides are just beginning to brown, about 3 minutes. Deglaze wok with a splash of rice wine. Add leeks, ginger, and hot chili oil; and stir-fry for another minute. Add fermented black bean. Stir in soy sauce, water, and rice vinegar to coat chicken. Simmer until sauce is slightly thickened, about 2 minutes. Serve immediately with white rice.
Bbq Pork Ribs
2kg (4lb) pork back ribs
barbecue sauce (purchased or homemade)for basting
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325 to 350 degrees F.)
Finish by turning and basting ribs with barbecue sauce for the last 15 minutes.
Serve ribs directly from the grill ( for extra tender ribs) remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
Finish by turning and basting ribs with barbecue sauce for the last 15 minutes.
Serve ribs directly from the grill ( for extra tender ribs) remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
Frozen Strawberry Delight
1 (10 oz) package frozen strawberries, thawed
8 oz sour cream
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 (10 oz) package frozen strawberries, thawed
8 oz sour cream
1/2 cup granulated sugar
1 tablespoon vanilla extract
Combine all ingredients in container of electric blender; process until smooth. Pour into an 8 x 4-inch loaf pan; freeze.
Spoon into individual dessert dishes to serve.
Spoon into individual dessert dishes to serve.
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