Chinese Braised Lamb Casserole, Hong-Kong Style
Chinese Braised Lamb Casserole, Hong-Kong Style is a main course that serves 8. One portion of this dish contains roughly 25g of protein, 37g of fat, and a total of 494 calories. For $3.15 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. 72 people were glad they tried this recipe. A couple people really liked this Chinese dish. A mixture of iceberg lettuce, lime peel, bean thread noodles, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The Woks of Life. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good. Try Hong Kong-style Chicken, Scallops Hong Kong Style for #SundaySupper, and Borscht Soup Hong Kong Style for similar recipes.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 105 minutes
Ingredients:
1 small bamboo shoot, peeled and cut into thin slices
3 pieces of fermented red bean curd
6 bean thread sticks, soaked until softened and cut into large chunks (these can be prepared the night before)
4 small carrots, cut into chunks
6 large dried Shiitake mushrooms, washed, soaked, and cut in half + the water from reconstituting the mushrooms
15 slices ginger
¼ cup Zhu Hou or Chee Hou sauce
A small head of romaine lettuce or a quarter of a head of iceberg lettuce, roughly chopped
2½ pounds lamb breast, cut into 2-inch pieces
2 tablespoons light soy sauce
2 tablespoons oil
2 tablespoons oyster sauce
Salt to taste
6 scallions, white and green parts separated
3 tablespoons Shaoxing wine.jpg)
1 teaspoon dark soy sauce
1-2 star anise (optional)
10 grams rock sugar
1 dried tangerine peel
Equipment:
wok
bowl
Cooking instruction summary:
Boil enough water to blanch the lamb. Once the water is boiled, add the lamb and 4 slices of ginger. Bring to a boil, and cook for 1 more minute. Turn off the heat, and drain and rinse the lamb clean. Set aside. Heat 2 tablespoons of oil in a wok set over medium heat. Add the remaining ginger, the white parts of the scallions, and the rock sugar. Cook for a couple of minutes before adding in the fermented red bean curd and zhu hou sauce. Stir and let everything cook for a couple minutes, using medium low heat. Next, turn the heat back up, and add the lamb, stirring to coat the lamb evenly in the sauce. Add in the star anise (if using), the Shaoxing wine, dark soy sauce, light soy sauce, oyster sauce, tangerine peel, Shiitake mushrooms, the mushroom water, and enough additional water to just cover all of the ingredients. Cover and bring to a boil. Then immediately turn down the heat to simmer for 1 hour over medium/low heat. Stir the stew every 20 minutes to prevent sticking. While the lamb is simmering, prepare the carrots, bamboo shoots, and bean threads. Also, wash the lettuce, shake off any excess water, and place in the bottom of a large serving bowl. Once the lamb is tender (taste test time!), add in the carrots, bamboo shoots, and bean threads. Cook for another 15-20 minutes over medium heat until the carrots are softened. If you still have too much liquid, cook the stew with the lid off for the last 10 minutes. Salt to taste, stir in the green parts of the scallions, and serve everything on your prepared bed of lettuce.
Step by step:
1. Boil enough water to blanch the lamb. Once the water is boiled, add the lamb and 4 slices of ginger. Bring to a boil, and cook for 1 more minute. Turn off the heat, and drain and rinse the lamb clean. Set aside.
2. Heat 2 tablespoons of oil in a wok set over medium heat.
3. Add the remaining ginger, the white parts of the scallions, and the rock sugar. Cook for a couple of minutes before adding in the fermented red bean curd and zhu hou sauce. Stir and let everything cook for a couple minutes, using medium low heat.
4. Next, turn the heat back up, and add the lamb, stirring to coat the lamb evenly in the sauce.
5. Add in the star anise (if using), the Shaoxing wine, dark soy sauce, light soy sauce, oyster sauce, tangerine peel, Shiitake mushrooms, the mushroom water, and enough additional water to just cover all of the ingredients. Cover and bring to a boil. Then immediately turn down the heat to simmer for 1 hour over medium/low heat. Stir the stew every 20 minutes to prevent sticking.
6. While the lamb is simmering, prepare the carrots, bamboo shoots, and bean threads. Also, wash the lettuce, shake off any excess water, and place in the bottom of a large serving bowl.
7. Once the lamb is tender (taste test time!), add in the carrots, bamboo shoots, and bean threads. Cook for another 15-20 minutes over medium heat until the carrots are softened. If you still have too much liquid, cook the stew with the lid off for the last 10 minutes. Salt to taste, stir in the green parts of the scallions, and serve everything on your prepared bed of lettuce.
Nutrition Information:
covered percent of daily need
