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Ingredients
US|METRIC
4 SERVINGS
- 1.5 kilograms lamb ribs (preferably whole not individual ribs)
- 2 liters stock (Master)
- 750 mL chicken stock (Free Range)
- 750 mL cold water
- 250 mL soy sauce
- 250 mL cooking wine (Shao Hsing)
- 3 cloves garlic (peeled)
- 1 Tbsp. palm sugar
- 2 shallots (Long Green, cut in half)
- 3 strips orange peel
- 3 strips lemon peel
- 1 red chilli (Long, split down centre)
- 1 stock (x Herbie’s Master, or Infusion Ball)
- 2 star anise
- 3 slices ginger
- 1 tsp. fennel seeds
- 1 stick cinnamon
- 1 tsp. coriander seeds
- 1 Tbsp. miso paste (shiro or white)
- 1 Tbsp. hoisin sauce
- 1 Tbsp. palm sugar (or similar)
- 2 Tbsp. Kewpie Mayo (or homemade)
- 2 tsp. Sriracha hot sauce (or similar)
- fresh chives (finely chopped)
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