Enjoy this recipe for the classic Chinese dish of tasty fresh mud crab tossed with fragrant black bean and garlic sauce.
Soak the black beans in water overnight. Drain onto paper towel and reserve aside.
Place the broken rice into a small pot rinse well under running water pouring of the milky water until it runs clear to remove excess starch. Drian and place back into the pot with a pinch of salt and the measured water. Bring to the boil over a high heat with a lid on and reduce the heat to a gentle simmer for 15 minutes or until the water has bean completely absorbed. Turn off the heat and allow to stand for a further 25 minutes.
Crack the crab into quarters and remove the dead mans fingers. Divide the claws from the body and crack with the back of a heavy knife to allow the heat to penetrate the crab.
Heat a wok over a medium heat and add a splash of the peanut oil, add the black beans and fry for two minutes until they soften and become fragrant. Add the garlic, ginger and chili. Cook for 30 seconds to release the flavour and add the crab pieces.
Stir fry gently together for 3 minutes and add the rice wine soy and stock simmer for 10 – 15 minutes until the crab is almost cooked. Add the gai lang and cook for a further 3 minutes until the greens are just tender.
Sprinkle with spring onions and serve with the rice.
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