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Chinese Braised Lamb Casserole, Hong-Kong Style
THE WOKS OF LIFE19Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. lamb breast (cut into 2-inch pieces)
- 15 slices ginger
- 2 Tbsp. oil
- 6 scallions (white and green parts separated)
- 10 grams rock sugar
- 3 pieces red bean curd (fermented)
- 1/4 cup chee hou sauce (or Zhu Hou)
- 2 star anise (optional)
- 3 Tbsp. Shaoxing wine
- 1 tsp. dark soy sauce
- 2 Tbsp. light soy sauce
- 2 Tbsp. oyster sauce
- 1 dried tangerine peel
- 6 dried shiitake mushrooms (large, washed, soaked, and cut in half + the water from reconstituting the mushrooms)
- 4 small carrots (cut into chunks)
- 1 bamboo shoot (small, peeled and cut into thin slices)
- 6 bean thread (sticks, soaked until softened and cut into large chunks, these can be prepared the night before)
- salt (to taste)
- 1 head romaine lettuce (or a quarter of a head of iceberg lettuce, roughly chopped)
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