Huai Mountain Black Chicken Soup with Rice and Sweet Sour Spare Ribs

Huai Mountain Black Chicken Soup: 70g black chicken, 30g Chinese yam, 270g water
White Rice: 150g indica rice with 260g water or 150g northeast rice with 310g water
Sweet and Sour Spare Ribs: 200g pork ribs
Seasoning:

• Spare Ribs: 6g white sugar, 10g rock sugar, 2.5g light soy sauce, 1.5g dark soy sauce, 0.5g salt, 0.5g cooking wine, 3g ginger slices, 1 star anise, ½ bay leaf, 10g oil, 9g white vinegar, 1.5g cornstarch, 50g water, 10g tomato paste

• Soup: 3g red dates, 1g goji berries, 250g water, 3g ginger, 1.5g salt
  Equipment: Stewing pot (for soup), ceramic bowl (for rice and ribs)

Instructions:

1. Cut ribs into chunks, rinse thoroughly with cold water several times, then soak for 1 hour to remove blood. Cut black chicken into chunks and blanch with hot water. Peel and roll-cut Chinese yam (wear gloves to avoid skin irritation).

2. For the spare ribs: place cleaned ribs and all seasoning into a ceramic bowl and mix well.

3. For the soup: place black chicken, yam, and all seasoning into the stewing pot and mix well.

4. For the rice: rinse 150g indica rice and add water until the total weight reaches 410g (for northeast rice, total weight should be 460g, and soak it for 30 minutes before cooking).

5. Place all three dishes into the wan AIChef and cook together.