Put the spareribs into a pan together with all the sauce ingredients.
|1⁄4||c||coriander root (and stem - smash and cut in half)|
|1||t||white peppercorns (crushed)|
|1||T||light soy sauce|
|1⁄4||t||sweet soy sauce|
Put the spareribs into a pan together with all the sauce ingredients. Stir to combine and then add the chicken stock. Turn on the heat, bring the stock to the boil and then simmer for about 20 minutes until the sauce starts to thicken.
Remove the spareribs from the sauce and put them onto some kitchen paper to drain. Strain the sauce and put the sauce back into the pan and keep for later. Put the oil for deep frying into a wok and when it is hot, fry the spareribs, on a medium heat, until they are golden brown (4-5 minutes).
Keep stirring as they cook. Remove from the oil and drain on kitchen paper. To serve, warm up the sauce, put the spareribs onto a plate, pour the sauce over the top and sprinkle with the garlic.