SWEETENED BLACK VINEGAR RECIPES

Steps:

• Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
• Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
• Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
• Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
• Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.

Steps:

• Start making the sauce by combining the black vinegar, light soy sauce, dark soy sauce and caster sugar in a small saucepan.
• Heat the sauce over low heat and stir until sugar dissolves. Set sauce aside.
• Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl.
• Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius.
• Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl.
• Deep fry the chicken until golden brown or cooked. This may take 5-10 minutes depending on the thickness of the chicken.
• Lift chicken out and place onto serving platter. Pour the sauce over while the chicken is still hot and you should hear a nice sizzle as the liquid hits the hot oil on the chicken.
• Garnish with coriander leaves and sliced chillies and serve immediately.