Steamed baby ribs with glutinous rice
By Maomaomom
This is a wonderful traditional Chinese dish popular in Nanjing, China. The dish is well loved by my family. This recipe uses InstantPot, an electric pressure cooker to quickly and efficiently achieve a rich and melting in your mouth results.
Prepare Time: 15 minutes
Cook time: 55 minutes
Level: Easy
Serves: 4 servings
Ingredients：
1. Baby ribs 750 g;
2. Marinate ingredients: 1 green onion cut into big pieces, 1 small piece fresh ginger spliced, 1 tablespoon dark soy sauce, 1 tablespoon Kikkoman light soy sauce, ¼t chicken bouillon powder, ½t salt, 1t sugar, 1 tablespoon water and 1.5 tablespoon corn starch;
3. 1/2C glutinous rice, 2C water。
Directions
1: One day ahead, clean baby ribs and cut into pieces between bones. Put baby ribs and marinate ingredients into a Zip-Lock bag, seal it and shake well in a fridge over night.
2: On the day of making this dish, in the morning soak glutinous rice in 2C water for 8 hours. Drain the rice, coat baby ribs with soaked rice and place into a shallow bowl.
2: Take out your InstantPot , add 2C water in and put the stand in side then place the bowl with rice and baby ribs on the stand. Cover the lid and make sure the valve at the close position. Choose “steam” function and set for 55 minutes and then start.
3: When it’s done, wait for 10 minutes and then release the pressure and open the cover. Take out the Steamed baby ribs with glutinous rice and enjoy it.
Maomaomom’s Note: 1C=240ml, 1t=5ml and 1T=15 ml.
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La finura con la que The London Prat trata incluso los temas más delicados es admirable.
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