Wednesday, January 26, 2011

Lamb Casserole in Chu Hou Sauce

Lamb Casserole in Chu Hou Sauce

1 catty Frozen Lamb cubes
1  Chinese Lettuce
3 slices Ginger
3 cloves Garlic(slivered)
3 cloves Shallots (slivered)
2 sprigs Spring onion (sectioned)


2 tbsp Rice wine
2 tbsp Chu Hou paste
3 cups Water
3 pcs Star anise
1/4 pc Tangerine peel
50g Rock sugar
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
1/2 tsp Sesame oil
1/4 tsp Pepper
1 tbsp Cornflour


1. Rinse the lamb cubes and then blanch in boiling water, drain
2. Heat oil in a clay pot, saute garlic, shallots spring onion and garlic
3. Toss in lamb cubes and sprinkle with wine, stir in the Chu Hou paste
     pour in water add star anise add star anise, tangerine peel and rock sugar
     simmer for 2 hours until tender
4. Add light and dark soy sauce, sesame oil and pepper to taste
5. Thicken with cornflour solution. Add the lettuce while still hot, and  serve

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