Braised Lamb Brisket and Bean Curd Sheets with Chu Hou Sauce
What You Will Need
Ingredients
- Lamb brisket 450g
- Fresh water chestnut 4 pcs, plumped
- Radish 1 pc, rolling cut
- Fresh bean curd sheets 150g, cut into sections
- Lee Kum Kee Freshly Minced Garlic 2 tsp
- Ginger 4 slices
- Green onions 4 pcs, cut into sections
- Star anise 2 pcs
- Lettuce
Seasoning
- Lee Kum Kee Chu Hou Paste 110g
- Shaoxing wine 1 tbsp
- Rock sugar 15g
- Water
Made with
Lee Kum Kee products
How to make it
-
Boil the lamb brisket with 2 pcs of ginger and 2 pcs of green onion for 3 minutes. -
On a medium high heat wok, add 2 tbsp of oil. Fry garlic and ginger until fragrant. Add chou hou paste then wine. Add lamb brisket and fry for 2 minutes.
-
Add rock sugar and salt into the lamb brisket. Cover with hot water. Bring to boil. Cook in medium low heat for 30 minutes. Add bean curd sheets, water chestnut, and radish. Braise for 1 hour until lamb brisket is tender. Add the rest of the green onion.
-
Enjoy with lettuce while heating the lamb brisket on a stove.
-
Tips: Adding lemon leaves and five spice powder will make the lamb brisket more fragrant.
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