Easy to make Hong Kong classic winter comfort food - Cantonese Lamb Stew (Chinese: 羊腩煲)! Super tender and juicy lamb bursting with deep savoury, umami and sweet flavours. Usually people would add Chinese radish, water chestnut or dry tofu skin/beancurd skin into the pot but I would use them all for absorbing the flavour.
During winter time, we like to serve it in a pot as hotpot. We would add ingredients such as lettuce, more dry tofu skin and enoki mushroom in the same pot, so that the ingredients can absorb all the tasty sauce.
Main ingredients:
Lamb belly brisket in chucks (I chose lamb shoulders also chop in chucks) 1kg
Dried shiitake mushrooms (soak in water in advance)
Ginger 20g peeled and sliced
Diced shallots/onions
Garlic 4-5 gloves
Optional ingredients
Water chestnuts
Chinese radish 500g in big chunks
Dry tofu skin (optional) soak in water until soft to cut in big size.
Potatoes
Carrots
Artichoke
Sauce 1:
Red fermented beancurd (3 pieces), alternatively Tahnin 3tbsp and 1tbsp of marmite
Oyster sauce 3tbsp
Soy sauce 3tbsp
Sauce 2:
Fish sauce 2-3 tbsp
Bay leaves 2-3 pieces
Brown sugar 1tbsp
1. Heat some oil into the pot, then brown 2 sides of the lamb meat. Turn off the heat.
2. Add boiled water just enough to cover the lamb for a few minutes. Drain and rinse the lamb clean. Set aside.
3. Meanwhile prepare the sauce 1, mixed well.
4. Add garlic, shallots, ginger and lamb chunks in the pot, then sauté with the sauce 1 until fragrant.
5. Stir in shiitake mushrooms, water chestnuts, fish sauce, bay leaves, 1 tbsp of marmite and 1tbsp of brown sugar.
6. Add enough water to cover the meat and bring it to boil. Tun the heat to medium and let it simmer for an hour. Stir occasionally to prevent burning and sticking at the bottom.
7. While the lamb is cooking, Add into some chopped potatoes, carrots, bamboo shoots (or artichoke) and dry tofu skin (optional) and cook til tender.
8. If too much liquid, carry on cooking the stew with the lid off. Salt to taste, alternatively stir in some fish sauce, then green onions and serve in a clay pot. Or reheat it after a night of cooling down, it’s more tasty!!!
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