Chinese Braised Lamb Casserole, Hong-Kong Style

THE WOKS OF LIFE
19Ingredients
3Hours

Ingredients

US|METRIC
  • 2 1/2 pounds lamb breast (cut into 2-inch pieces)
  • 15 slices ginger
  • 2 tablespoons 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 tablespoons Shaoxing wine
  • 1 teaspoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons 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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