| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 1 3/8 |
kg |
Boneless lamb |
| 4 |
|
Spring onions |
| 20 |
g |
Ginger; sliced fine |
| 80 |
ml |
Rice wine |
| 60 |
ml |
Light soya sauce |
| 40 |
ml |
Dark soya sauce |
| 4 |
|
Star anise |
| 60 |
g |
Sugar |
| 10 |
g |
Peppercorns |
| 10 |
|
Cm cinnamon |
| 60 |
ml |
Hoisin sauce; (Chinese barbecue |
|
|
; sauce) |
|
|
Salt to taste |
| 350 |
ml |
Chicken stock |
| 900 |
ml |
Water |
INSTRUCTIONS
CUT the meat into five cm cubes cook in enough water for 10 minutes
and drain.
In a large pot add the parboiled meat and all the remaining
ingredients. Stir well and bring it to a boil. Skim off fat from the
surface. Cover and simmer for about one-and-a-half hours. Again skim
off fat, if any, and serve hot.
Converted by MC_Buster.
NOTES : Slowly simmered, lightly seasoned, cubes of lamb
Converted by MM_Buster v2.0l.
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