Braised Spare Ribs with Chestnuts and Pumpkin
What You Will Need
Ingredients
- 450g Spare ribs
- 2½ tbsp. Oil
- 150g Whole chestnuts (peeled)
- 100g Pumpkin (diced)
- 20g Ginger (peeled)
- 10g Spring onions (cut into 5cm lengths)
- 20g Garlic (slightly crushed)
- 50g Shallots (slightly crushed)
Marinade
- 2 tbsp. Lee Kum Kee Panda Brand Oyster Sauce
- 1 tsp Corn starch
- 1 tsp Lee Kum Kee Pure Sesame Oil
Seasoning
- 2 tbsp. Lee Kum Kee Panda Brand Oyster Sauce
- 1 tsp Lee Kum Kee Premium Soy Sauce
- 1 tsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tsp Shaoxing wine
- 1 tsp Sugar
- 700ml Water
Made with
Lee Kum Kee products
How to make it
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Wash the spare ribs and pat dry. Mix in marinade ingredients and leave to marinate in the refrigerator for 2 hrs. Add 2 tbsp. oil in a heated frying pan. Pan fry the spare ribs until golden brown. Remove the spare ribs from the oil and set aside.
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Steam the chestnuts and pumpkin until half-cooked, then cool.
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Heat a frying pan with ½ tbsp. oil over medium heat. Add the ginger, spring onions, garlic and shallots and fry slightly. Add the spare ribs, chestnuts and seasoning mix, and bring to a boil. Turn to low heat and cover the pan with a lid. Continue cooking until the spare ribs are fully cooked and the chestnuts are soft. Add the diced pumpkin and cook for another 10 mins.
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Add water if necessary. Cook the sauce to the preferred thickness and turn off the heat. Serve.