Author Peter May shows us how he makes Five-Spice Spare Ribs and Korean Barbecued Chicken.
The marinade for the ribs is made with soy sauce, garlic, grated ginger, ground chile and sunflower oil. Mix the ingredients together and add the ribs. Cover with cling film and refrigerate overnight.
To make the dressing for the salad, mix together some olive oil, cider vinegar, lemon juice, grain mustard, liquid honey, sesame oil and salt to taste. Shake it up and set it aside. The salad is a mixture of lettuce, green onion, mushrooms, red pepper and tomatoes.
Score the chicken breasts on each side. Then cover them with cling film and pound them out flat. The marinade for the chicken is made with crushed garlic, grated ginger, soy sauce, cider vinegar, vegetable oil, onions, toasted sesame seeds, sugar and fresh ground pepper. Coat the chicken well with the marinade, then cover with cling film and refrigerate.
When it‚Äôs time to start cooking, heat some oil in a wok, add the ribs and brown them on all sides. Remove them to a saucepan, pour the remaining marinade over and simmer for 45 minutes. Just before serving, add some liquid honey and simmer for ten minutes. To serve, spoon the juice over the ribs and sprinkle with green onion.
Brown the chicken in a skillet on both sides until it is nicely caramelized, and serve it over the salad.