Chhiwate

2 lb Spareribs, in one piece

(have the butcher trim the Fat and discard the Breastbone) 4 c
Plum sauce

———————————-MARINADE———————————-
4 tb Chicken broth

1/4 c Soy sauce

3 tb Honey or corn syrup

3 tb Hoisin sauce

2 tb Wine vinegar

2 tb Dry sherry or

Shaoshing wine 1 ts Sugar

2 cl (medium) garlic,

Chopped fine 1/2 ts Cinnamon

pn (tiny) 5-spice powder (optional)
——————————-DIPPING
SAUCE——————————-
Plum sauce Scallion, chopped
Preheat the oven 10 375 degree F.
Trim any excess fat from the ribs
and place them in a long shallow dish.
In a mixing bowl, combine
the marinade ingredients; if you are using 5-spice powder, add it
to the mixture by putting it through a tea strainer so it spreads
out over the mixture.
Mix well, and pour over the ribs and leave
for 3 hours at room temperature or about 6 hours in the
refrigerator.
Baste the ribs every hours or so, turning them over.
TO ROAST THE RIBS: Remove the ribs from the marinade.
Add the 1/4
cup plum sauce to the marinade; reserve it for basting.
Hook metal
drapery hooks through both ends of each rack of ribs, at the top,
and hang each one as if you were hanging a hammock, suspended from
the bars of one of the oven racks.
Set the oven rack in the highest
position in the oven.
On the floor of the oven or on another oven
rack set at the lowest position in the oven, place a baking pan
half filled with water, to collect drippings and prevent smoking.
You may want to line the baking pan with aluminum foil before
putting the water in, to make it easier to clean.
Roast the
spareribs for 45 minutes in the preheated oven.
Then baste them
with the reserved basting sauce, using a small pastery brush and
carefully pulling out the oven rack to facilitate the basting
process.
Turn the oven up to 450 degrees F and roast for another 15
minutes.
By this time the spareribs should be a rich golden brown
with crisp edges.
Baste again, then take them out of the oven.
Place the ribs on a cutting board and remove the drapery hooks.
Separate the individual ribs with a cleaver or sharp knife.
Serve
at room temperature, with dipping sauce.
Makes 6 to 8 appetizer
servings.
NOTE: You will need about 12 drapery hooks.
Recipe:
“Chinese Appetizers” by Verdi Published by Irene Chalmers
Cookbooks, 1981

1 ea Env.
Onion Soup Mix *

1/2 c Plain Dry Bread Crumbs

1 1/2 t Chili Powder

1 t Ground Cumin

1 t Thyme Leaves

1/4 t Red Pepper

2 lb Boneless Chicken Breasts **

1 x Oil

* You can use onion or onion-mushroom recipe soup mix in this
recipe.
** Chicken breasts should be cut into 1-inch pieces.
~————————————————————————–
In large bowl, combine onion recipe soup mix, bread crumbs, chili
powder, cumin, thyme and pepper.
Dip chicken in bread crumb
mixture, coating well.
In large skillet, heat 1/2-inch oil and cook
chicken over medium heat, turning once, until done; drain on paper
towels.
Serve warm and if desired with assorted mustards.
~————————————————————————–
MICROWAVE DIRECTIONS: Prepare chicken as above.
In 13 x 9-inch
baking dish, arrange chicken, then drizzle with 2 to 3 T oil.
Heat
uncovered at High (Full Power) 6 minutes or until chicken is done,
rearranging chicken once; drain on paper towels.
Serve as above
Makes about 5 dozen nuggets.

1 c Black beans

4 c Water

3 Bay leaves

4 Cloves

2 Onions, chopped

2 Garlic cloves

1/4 ts Dry mustard

1 1/2 ts Chili powder

Salt to taste Add all ingredients except salt to boiling water.
Simmer till tender.
Puree.
Add salt to taste & serve.
“Vegetarian Times Cookbook”