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Thursday, 10 November 2016

Rice Cooker Fish Maw Pork Rib Soup 电饭锅鱼鳔排骨汤



I love using rice cooler's "soup" function to brew my soup as I need not watch over the heat. The remnant heat after the cooking process ended, helps to simmer the meat to "fall-off-the bone" tender. 

A simple and yummy soup using fish maw 鱼鳔。

Servings: 4

Ingredients

1 slice ginger
2 stalks spring onion
1 stub coriander root (optional)
250g baby wong bok 娃娃菜
1 carrot, cut into chunks
2 shiitake mushrooms, soaked and halved
20g fried fish maw
400g pork ribs
1/2 tsp rice wine 花雕酒
1/4 tsp low salt light soya sauce
1/2 tsp raw sugar
350-400m water
1 chicken stock cube
Sugar & salt to taste




Directions


1. Wash baby wong bak and cut. Set aside.



2. Rinse pork ribs and marinate with rice wine, light soya sauce and sugar for about 15 minutes.


3. Parboil the ribs by soaking in hot water for 15 minutes.



4. Rinse fish maw with hot water to soften it and to remove the oil.

Let them soak for about 15 minutes, then drain away the water. Set aside.


5. Select "steam" function and start.
The continuous high heat helps to stir-fry the ingredients to fragrant.


6. Pour about 2 tsp of olive oil into the inner pot of the rice cooker. Then drop in the ginger,  white scallions of the spring onions, and the coriander root. Stir-fry till the ingredients become fragrant.



7. Add in the carrot chunks and mushrooms.



8. Drain away the water, and add in the pork ribs, stir briefly.




9. Turn off the "steam" mode and turn on the "soup" function. Set cooking time as "1:15" hour.


Pour in about 300 to 400g of water, as well as the mushroom water, to cover about 3/4 the ingredients' height.







10. After about 30 minutes into cooking, add in the baby wong bok and soaked fish maw. Let the fish maw rest on the baby wong bok, to prevent it from over-cooking.



11.  At the final 10 minutes, add in chicken stock powder, salt and sugar to taste.





12. After the cooking program ends, let the ingredients continue to slow-cook using the remnant heat of the rice cooker.
I let the ingredients keep for about 2 hours, to get a very soft and flavourful pork ribs.


Serve warm with steamed rice :)
























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