Red-cooked oxtail stew from Complete Chinese Cookbook (page 133) by Ken Hom

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • whole star anise
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  • EYB Comments

    Requires cooking for 3 hours. Can substitute dry sherry for Shaoxing rice wine, fermented chili beancurd for red fermented bean curd, cinnamon sticks for Chinese cinnamon, granulated sugar for Chinese rock sugar, and vegetable oil for peanut oil.

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Notes about this recipe

  • Eat Your Books

    Requires cooking for 3 hours. Can substitute dry sherry for Shaoxing rice wine, fermented chili beancurd for red fermented bean curd, cinnamon sticks for Chinese cinnamon, granulated sugar for Chinese rock sugar, and vegetable oil for peanut oil.

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