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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3-1/40 lb. boneless lamb
4 spring onions
7/10 oz. ginger, finely sliced
2-18/25 fl. oz. rice wine
2-1/25 fl. oz. light soy sauce
1-9/25 fl. oz. dark soy sauce
4 star anise
2-1/10 oz. sugar
7/20 oz. peppercorns
10 cm. cinnamon(stick form)
2-1/25 fl. oz. hoisin sauce (Chinese barbecue sauce)
Salt, to taste
11-9/10 fl. oz. chicken stock
30-3/5 fl. oz. water
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Directions:
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Cut the meat into 5-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 1-1/2 hours. Again skim off fat, if any, and serve hot.
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