sweet and sour spare ribs

ingredients:

- 1 tbsp 鎮江浙醋 Zhen Jiang vinegar

- 2 tbsp cooking wine

- 3 tbsp sugar

- 4 tbsp soy sauce and dark soy sauce together

- 5 tbsp water

- 600 g spare ribs

- salt and pepper for seasoning

- 2 sliced ginger

- 1 clove garlic, minced

1. Cut the spare ribs into pieces and put them into boiling water for a few minutes to rinse away any blood.

2. Season the ribs with salt and pepper.

3. Heat oil in a frying pan. Cook the ginger and garlic.

4. Cook the spare ribs over medium high heat until lightly brown.

5.  Add the rest ingredients in the pan.  Use medium low heat, cover and cook about 30 minutes or until the spare ribs done.

Or it can cooked by Pressure Pot:

1. Season the ribs with salt and pepper.

2. Use sauté to cook the ribs until lightly brown.

3. Remove the ribs, add ginger and garlic to cook for 15 sec.

4. Add the vinegar, wing, sugar, soy sauce, dark soy sauce and water to the pot, scrubbing all he flavourful brown bits off the bottom of the pot. And mix it.

5. Put back the ribs, use pressure 30 mins to cook and until auto release finish.

6. Ready to eat.

note: My Australia's auntie taught me this recipe, it has a cool name, 數字骨, because the ingredients are measured by 1,2,3,4,5 tbsp.

soy sauce chicken

ingredients:
- 1.5 - 2 kg whole chicken
- 1 stalks green onion, cropped about 2 inches long
- 3 sliced ginger
- 2 tbsp cooking wine
- 3 - 5 slices ginger
- 2 cloves garlic, sliced
- 1 stalks green onion, cropped about 2 inches long
- 1/3 cup soy sauce
- 1/4 cup dark soy sauce
- 1 cup water
- 80 - 100 g rock sugar

**** The ingredients will be listed again @ below ****
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- 1.5 - 2 kg whole chicken
- 1 stalks green onion, cropped about 2 inches long
- 3 sliced ginger
- 2 tbsp cooking wine

1. Rinse the chicken, dry it with paper towel.

2. Put 1 stalk green onion and 3 slices ginger inside the chicken. Tight the chicken legs together with cotton string.

3. Rub the chicken with cooking wine. Set aside.

- 3 - 5 sliced ginger
- 2 cloves garlic, sliced
- 1 stalks green onion, cropped about 2 inches long
- 1/3 cup soy sauce
- 1/4 cup dark soy sauce
- 1 cup water
- 80 - 100 g rock sugar

4. Use Dutch oven pot, medium heat, heat up some cooking oil and sauté ginger, garlic and green onion.

5. Add soy sauce, dark soy sauce and water. Bring to a boil. Change to low heat, simmer boil, add rock sugar, stir until it melt.

6. Place the chicken's breast down. Cover and cook for 10 minutes (bigger chicken cook few more minutes.)

7. Turn the chicken's back down. Cover and cook for 8 minutes (bigger chicken cook few more minutes.)

8. Turn the one side of chicken's leg down. Cover and cook for 13 minutes (bigger chicken cook few more minutes.)

9. Turn the other side of chicken's leg down. Cover and cook for 13 minutes (bigger chicken cook few more minutes.)

10. Turn the chicken's breast down again. Turn the heat to medium high until the sauce gentle boil again, cover. Turn off the heat, and let the remind's heat cook for 25 minutes (bigger chicken cook few more minutes.)

11. If the thickest part reach 165F, or the liquid comes out with clear color, it's done. If the chicken is not done yet, cut it into pieces and spoon the soy sauce on the chicken until no more blood from the liquid.

ref: https://www.christinesrecipes.com/2009/07/soy-sauce-chicken.html

Note:

The leftover sauce can cook another chicken one more times, then use it to make Korean-stir fried glass noodle.