Eating a nourishing winter diet is a traditional Chinese health preservation concept. To delight guests with warmth of delicious and nutritious cuisines, Di King Heen of Royal Plaza Hotel has well selected nourishing ingredients for a range of seasonal delicacies. Chef Kong, the Chinese Culinary Director, now demonstrates how to prepare a casserole of braised lamb brisket with bamboo shoots and black mushrooms.
|Ingredients (serves four)|
|Deep-fried bean curd sticks||80g|
|Chu Hou sauce||40g|
|Fermented bean curd sauce||40g|
|Red bean curd||40g|
|Soy sauce||To taste|
- Sear the lamb with a torch and rinse it then remove the bones and cube it. Heat in a frying pan over low heat without oil for about five minutes then boil for about ten minutes. Place the lamb, sugar cane and lemon leaf in a clay pot to stew.
- Slice the bamboo shoots and ginger, finely chop the garlic and shallots and dice the water chestnuts.
- Deep fry the bamboo shoots and ginger in a wok until fragrant, then add to the clay pot.
- Lightly sauté the garlic and red onions in a wok then add Chu Hou sauce, fermented bean curd, red bean, oyster sauce, soy sauce, rock sugar and water to the wok and cook to a thick sauce. Add the sauce to the clay pot until it covers the lamb.
- Stew the lamb over medium heat for an hour then add the mushrooms and diced water chestnuts and simmer for another half hour.
- Finally, add the fried bean curd, turn off the heat and let the contents stew for about half an hour before serving.
Note: Lamb is considered as a ‘warm' food and should be served with Chinese lettuce. Pregnant women, young children and people prone to heat should not eat too much.
Di King Heen
Address: Level 3, Royal Plaza Hotel, 193 Prince Edward Road West, Mong Kok
Enquiries: (852) 2622 6161