Wok & Roll with Cafe Drake

Jen and Lucy Lazzaro enjoy an atypical Chinese meal at Cafe Drake.

Black Tea Braised Spare Ribs

Firecracker Chicken with Anise Seed Rice and Sesame Broccoli




BLACK TEA BRAISED SPARERIBS


If you can't easily find daikon then substitute 1 small package of trimmed red radishes but do not chop them.



1/4 cup dark soy sauce / 2 T. regular soy sauce / 2 t. cornstarch / 2 lbs. pork or beef spareribs / 1 T. vegetable oil / about 2-3 T. sliced ginger / 2 green onions, sliced / 4 cups chicken broth / 6 bags black tea / 1/4 cup Chinese rice wine or dry sherry / 1/3 cup brown sugar / 1 whole star anise / 2 cinnamon sticks / 1 lb. daikon, cut into large slices / 2 carrots, peeled and cut into large slices

1. Combine the first 3 ingredients in a large bowl and toss with ribs. Marinate at room temperature for 30 minutes.
2. Place a large saucepan over high heat and swirl with oil. Add the onions and ginger and cook for 15 seconds. Reduce heat and add broth, tea bags, wine, brown sugar, cinnamon and star anise and ribs.
3. Bring entire mixture to a boil then reduce to low heat and simmer covered for 1 1/2 hours. No need to stir!
4. Add the daikon and carrots and continue to simmer another hour or until the meat is supremely tender and falling from the bones.
5. Delicious served with brown rice and a bowl of au jus on the side.

FIRECRACKER CHICKEN


Cafe Drake likes with rice and broccoli stir-fried over high heat in toasted sesame oil! Although very hot we'll bet our yuan you make this one over and over. Adjust the level of spiciness according to your preference and tolerance.



3 t. soy sauce / 1 t. cornstarch / 1 lb. boneless, skinless chicken thighs or breasts cut into 1" cubes or strips / 1/3 cup ketchup / 1/2 cup chicken broth / 1 T. chili-garlic sauce (found in most supermarkets ) / 1 t. sugar / 1 T. oil / 1 jalapeno chili, sliced / 8 small dried red chilies / 1 red bell pepper, sliced thinly / 1 onion, sliced thinly

1. Mix soy sauce, cornstarch and chicken together and marinate in fridge for 1 hour.
2. Next let's make the sauce in a large bowl: stir together ketchup, broth, chili-garlic sauce and sugar. Set aside.
3. Add oil to a hot pan and over high heat cook the jalapeno and red chilies until the latter begin to darken (about 20 seconds). Add chicken and onions and bell peppers and stir-fry just until chicken is no longer pink in center.
4. Add the sauce and stir well to coat all.
5. Serve hot.