Lamb is a popular meat to consume during fall/winter months as it is believed to be helpful for warding off the chill. Gathering only what I have home, this recipe is a dumped down version of the Cantonese style braised lamb casserole. It is perfect to ward off the chill during this COVID-19 battle! If you are making it for a big party, you can prepare the casserole as a hot pot - serve over tabletop stove and prepare romaine lettuce on the side for dipping into the stew.
The following recipe makes two servings.
Ingredients
Lamb should chop x 2, diced
Garlic x 3, lightly pressed using knife
Green onion white base from two stalks
Rock candy, you can add small amount at a time until the taste if right.
Fermented bean curd x 2
Dried bean curd, pre-soaked in water
Notes
Lamb breast is a better cut for this casserole if you are looking for tenderness and some more fat
Usually I would add some carrot chunks and shiitake to the casserole; there are many variations, roasted chestnut is a common ingredient to add as well
You can use a similar technique to make pork belly casserole as well
I once learned that the role of rock sugar in meat stews is to function as a natural tenderizer.
Seasoning mixture
Chinese cooking wine x3 tbsp
Soy sauce x2 tbsp
Instructions
Blanch lamb in boiling water for ~ 1 minute, then drain and rinse with cold water.
Fry garlic and white base of green onion over medium heat.
Stir in lamb meat.
Add fermented bean curd and stir quickly.
Add the cooking wine and soy sauce mixture and stir quickly.
Add rock candy and enough water to cover all the ingredients. Bring to boil, then cover and simmer over low heat for ~30 minutes or until meat is tender.
Add bean curd stick and cook for another 15-20 minutes until the bean curd stick soaks up the moisture and become soft.
Serve in a casserole or as a hot pot over heat.
