CHENGDU RECIPES RECIPES

Steps:

• Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
• Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
• Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

Steps:

• Cut the chicken by slicing diagonally. Then, gather the clumps of chicken together, and chop the pieces into even smaller pieces. Gather, flip the clump of chicken, and repeat.
• Place your newly minced chicken in a bowl, and add cornstarch, oyster sauce, and water. Using your hands and a bit of strength, mix and massage the chicken around until the marinade is fully absorbed. Let the marinade sit for about 5 minutes.
• Pour the water out of the tofu package, and chop the tofu into cubes.
• Mince garlic cloves, chili peppers, and green onion.
• In a bowl, mix together cornstarch and water until you have an even consistency.
• Set your stove to its highest setting, and wait a few minutes for your pan or wok to heat up. Once it's hot enough, add oil, garlic cloves, and chilies. Stir the garlic and chilies around for 20 to 30 seconds.
• Add bean sauce to the wok, stirring it around with the chicken for about 1 minute.
• Add the tofu to the wok, gently stir it around, and cover the wok with a lid. Let it sit for about 3 minutes, when the wok starts to boil.
• Slowly pour the cornstarch mix into the wok, gently stirring the wok around as you go. Be careful not to break the tofu in the process. Next, add sesame oil. Gently stir the wok around to mix the sesame oil in.
• We're done! You're almost ready to eat your delicious creation. If you're plating the dish, the only caveat is to pour the tofu directly into a bowl or plate WITHOUT using a spatula. This helps keep the tofu intact.