Add seasoned chicken to wok; cook, undisturbed, 1 minute.
Reduce heat to low, and simmer, partially covered, turning short ribs occasionally, until chile sauce thickens and short ribs are tender when pierced with a fork, 1 hour 40 minutes to 1 hour 55 minutes.Remove from heat, and let cool 15 minutes.
Scrape chile sauce into a large heatproof measuring cup.If needed, add water to equal 3 1/2 cups chile sauce; set aside..Prepare the Morisqueta.
Place rice in a large bowl, add water as needed to cover, and swirl rice with your hand.Drain through a fine mesh strainer; return rice to bowl.
Repeat process until water is clear when swirled with rice, about 6 times.
Bring 3 quarts water and salt to a boil in a medium 5 1/2 quart Dutch oven over high, stirring occasionally to dissolve salt.I love rhubarb sorbet so much!
I love being able to just barely cook the rhubarb to maintain a very fresh, bright flavor, or choosing to cook it further for a rounded, jammy taste.Either way, rhubarb sorbet packs a vibrant punch on the plate.".
What's your favorite way to cook with rhubarb?Tell us by tagging us at.Many winemakers refer to the varying types of oak wine barrels available for aging as their "spice rack."
(Editor: Compact Mice)