Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.




Chinese Spareribs

Panda Express Copycat Recipe

Serves 6

2 1/2 pounds pork spareribs, cut into individual ribs

3 tablespoons honey
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons ketchup
1 tablespoon hoisin sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
2 tablespoons minced garlic
1/2 teaspoon Chinese five spice powder

Marinate the spareribs: In a small bowl, combine the honey, rice wine, ketchup, hoisin sauce, dark soy sauce, sesame oil, garlic, and five spice powder. Transfer half of the marinade to another bowl to be used later for basting. Place the spareribs in a large bowl or pan, add the marinade from the first bowl, and toss to coat. Cover with plastic wrap and all the ribs to marinate in the refrigerator for 1 to 2 hours. Refrigerate the reserved marinade.

Preheat the oven to 375 degrees with one rack on the oven’s middle rung. Line a large baking pan with aluminum foil.

Once the ribs have marinated, lay them in the baking pan, meat side down. Roast for 40 minutes, using a pastry brush to baste with the reserved marinade about halfway through, until the ribs are cooked through. Baste the ribs again, then turn on the broiler. Broil for 5 to 6 minutes, or until the ribs have a nice reddish brown crust on top. Transfer to a plate and serve.

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