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Chinese lamb stew/hot pot Recipe

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This recipe for Chinese lamb stew/hot pot is from The Lee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds chinese lamb, cubed, skin on
1/2 bag of dried bean curd, soaked
600g Lamb belly with skin on
4 dried mushrooms
5-8 pieces of thinly sliced ginger
4-5 cloves of garlic
5-6 preserved bean curd cubes/sauce (foo yu)
1 tablespoon oyster sauce
1 tablespoon dark rice wine
1 tablespoon sesame oil
250mL chicken stock
1 teaspoon sugar
1 teaspoon salt
1 teaspoon white pepper
fresh green onion for garnish
green lettuces to eat with hot pot
Directions:
Directions:
To rid lamb of gamey flavor and scent, blanch it in hot water until foam floats to the top. can repeat 2x.

strain off lamb.
heat a large wok with hot oil and pan sear, (chow) for about 10 minutes or until skin and meat is browned

the more seared the less gamey it will be

add all the sauces, ingrediants stock, (to cover all the meat) bring to boil

I prefer using pressure cooker but you can also do this in a cast iron pot or the like

cook until meat is tender, about 40 min. Skin should be gelatinous and meat tender.

Finish off with corn starch glaze to thicken sauce and about 10 minutes before done cooking, add the bean curd to the pot to absorb flavor and finish cooking
Serve with lettuce in hot pot with rice. Enjoy.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
add enough liquid and beancurd (foo yoo) to taste, feel free to add more chinese cooking wine for flavor.

 

 

 

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