• Ingredients: 25
  • Serves: 4

Wuxi spareribs with chopped scallion, by butcher, chinese rice wine or medium-dry sherry, regular soy sauce, dark soy sauce, water, fresh ginger, peeled and cut crosswise into 1/8-inch-thick slices, , cinnamon stick, coarsely crushed yellow rock sugar, coarsely ground black pepper, cornstarch, asian sesame oil, chopped fresh cilantro.

Ingredients

  • 1 scallion, trimmed, plus 1 tbsp. chopped scallion
  • 1 pound pork spareribs, cut crosswise into 2-inch pcs. by butcher
  • 1/3 cup Chinese rice wine or medium-dry Sherry
  • 1 tbsp. regular soy sauce
  • 1 tbsp. dark soy sauce
  • 3 cups plus 1 tbsp. water
  • 1 pc. fresh ginger, peeled and cut crosswise into 1/8-inch-thick slices
  • 1 1/2 teaspoons star anise pcs.
  • 1 cinnamon stick
  • 1 1/2 tbsps. coarsely crushed yellow rock sugar
  • 1 tsp. coarsely ground black pepper
  • 1 tsp. cornstarch
  • 1 tsp. Asian sesame oil
  • 1 tbsp. chopped fresh cilantro

For crab salad

  • 1/2 lb. sea beans , tips reserved and stems discarded
  • 3/4 pound cooked jumbo lump crabmeat, picked over and broken into small pcs.
  • 4 scallions, finely chopped
  • 2 tbsps. fresh lime juice
  • 1/4 tsp. curry powder, or to taste

For fish

  • Special equipment: 6 large sheets white parchment paper; 6 small metal paper clips; an 18- by 12-inch baking sheet

For quail

  • Special equipment: kitchen string; wooden picks

Special equipment:

  • 2 10-inch nonstick ovenproof skillets

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute. Transfer scallion to a work surface and return pot of water to a boil.

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  2. Step 2 Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander. Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.

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  3. Step 3 Add wine, soy sauces, 3 cups water, ginger, anise, cinnamon, sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour.

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  4. Step 4 Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more.

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  5. Step 5 Whisk together cornstarch and remaining tablespoon water in a cup. Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.

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