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Chicken, Spare Ribs, and Camel Hoof
|Chicken, Spare Ribs, and Camel Hoof|
1 camel hoof, scraped clean then chopped into eight pieces
2 Tablespoon any wine
6 slices fresh ginger
1/2 onion, cut in half
2 to 3 pound whole chicken, cut into quarters
2 pounds spareribs, separated and each rib bone cut in half
2 Tablespoons dark vinegar
2 Tablespoons dark soy sauce
2 Tablespoons Chinese rice wine
1/2 cup corn or another vegetable oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon crushed Sichuan pepper
2 slices fresh ginger
1 pound Chinese greens such as spinach or bok choi
1. Soak the camel parts for two hours in two cups of cold water mixed with the three ingredients that follow them. Then drain and discard the water and put the pieces into fresh water and simmer until tender. Remove any black membrane, and set them aside.
2. Bring water to the boil in a large pot. Add chicken and sparerib pieces and boil for five minutes, then remove them and set them aside and discard the water.
3. Cover the pieces of all three meats with fresh cold water. Add the vinegar, soy sauce, and rice wine and simmer until all meats are tender, about an hour. Remove meats. Strain and reserve the liquid.
4. Heat wok, add corn oil, and when hot add the three meats and fry them until lightly browned. Remove the meat and discard the oil, then put meat back into the wok along with four cups of the reserved cooking liquid set aside in step two. Bring it to the boil, add the vegetables and cook until they are bright green and tender. Serve meats on a platter, soup in individual bowls accompanying them.