Ingredients

• 12 beef short ribs (about 1.5kg/3lb 8oz)
• 2 star anise
• 3 bay leaves
• 1 small bunch flat leaf parsley
• 1 onion
• roughly chopped
• 1 carrot
• roughly chopped
• 1 tsp Chinese five-spice
• 1 tsp crushed chilli flakes
• 1 tsp sea salt flakes
• 1 tsp crushed black peppercorns
• 3 cloves garlic
• crushed
• 4 spring onions
• finely chopped
• vegetable oil
• for deep frying
• 8 chicken wings
• wing tips removed
• 75ml/3fl oz rice wine vinegar
• 75g/3oz caster sugar
• 2 tbsp soy sauce
• 1 tsp dried chilli flakes
• 5cm/2in piece ginger
• peeled
• finely grated
• 2 large eggs
• lightly beaten
• 2 tsp sesame oil
• 2 tbsp groundnut oil
• 200g/7oz basmati rice
• cooked according to packet instructions and cooled
• salt and freshly ground black pepper
• 4 spring onions
• finely sliced
• 3 tbsp finely chopped coriander leaves

Directions

• For spiced fried beef ribs
• place the ribs in a large saucepan with the star anise
• bay leaves
• parsley
• onion and carrots. Cover with water and place on the heat. Bring to the boil
• then reduce to a simmer and simmer for 1½ hours.
• Preheat the oven to 200C/400F/Gas 6.
• For the sticky chilli chicken
• combine the rice wine vinegar and caster sugar in a small saucepan and bring to a simmer
• stirring until the sugar is dissolved.
• Add the soy
• chilli and ginger and simmer for 4-5 minutes until just thickened and slightly sticky.
• Place the wings onto a roasting tray. Pour the sauce over the chicken and mix to coat fully
• then roast in the oven for 20 minutes
• basting occasionally with the sauce. Set aside and keep warm.
• Drain the beef ribs and pat dry with kitchen paper.
• Mix together the Chinese five spice
• chilli
• salt
• pepper
• garlic and spring onions in a large bowl. Add the ribs and mix to coat fully.
• Heat the oil in a deep
• heavy-based pan or a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Carefully place the ribs into the fryer and cook for two minutes until crisp and golden-brown. Remove from the oil with tongs and drain on kitchen paper.
• For the egg-fried rice
• mix the eggs and sesame oil together in a bowl with a fork.
• Heat a wok until hot
• then add the oil and rice and stir-fry for 2-3 minutes until hot through.
• Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
• Season with salt and pepper and stir-fry for two more minutes then stir in the spring onions and the coriander.
• To serve
• divide the ribs
• chicken and egg-fried rice among four plates
• and sprinkle with chopped coriander.