CHEF WANG HSIN YEOW Asian Style Clay Pot Lamb with Morel Mushroom
- Prep time 10Min
- Cook time 1Hr, 30Min
- Technique Stir Fry
- Meat Lamb
- Cut Ribs
- Serves 5
A hearty and aromatic hot pot made with tender lamb belly, morel mushrooms, and a rich, spiced broth served with bean curd sticks and water chestnuts.
Ingredients
- 1.6kg Australian lamb belly (bone-in), cut into chuck-sized pieces
- 50g Australian lamb tripe
- 60g dried bean curd sticks
- 6 morel mushrooms (soaked and washed)
- 150g (15 pieces) water chestnuts
- 80g onion
- 50g celery
- 50g spring onions (white part)
- 100g carrot (cubed)
- 30g garlic (whole)
- 40g ginger (sliced)
- ½ cup Chinese wine
- 1.3L water
- Spring onions (green part)
- Salt and pepper to taste
ITEM A:
- 2 cinnamon sticks
- 6 star anise
- 2 bay leaves
- 5g dried orange peel (soaked in water for 10 minutes)
ITEM B (SAUCE BASE):
- 3 tbsp chu hao paste
- 3 tbsp red fermented bean curd
- 2 tbsp white fermented bean curd
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- 3 tbsp peanut butter
- 50g coconut sugar or rock sugar
- 2 tsp chicken stock powder
- ½ cup water
Method
- In a very hot wok, sear the lamb pieces until they turn brown. Add the water and lamb tripe, bringing it to a boil. Strain the water and set aside.
- Deep fry the dried bean curd sticks, then rinse them with water to remove the oil.
- Heat a wok and add oil. Once the oil is lightly smoking, add the garlic, onion, and ginger. Sauté until golden brown.
- Add the ingredients from ITEM A (cinnamon sticks, star anise, bay leaves, and soaked orange peel). Then add the carrot, white part of the spring onions, celery, and onion. Finally, add the lamb and lamb tripe.
- In a bowl, combine all ingredients for ITEM B (sauce base). Stir well and pour into the wok with the lamb. Stir until everything is combined.
- Add 1.2L of water and bring it to a boil.
- Transfer the lamb mixture to a claypot and simmer for 30 minutes.
- Add the morel mushrooms, water chestnuts, and season with salt and pepper. Continue simmering for another 35 minutes, adding 1 cup of water if needed.
- Lastly, add ½ cup of water, ½ cup of Chinese wine, the green part of the spring onions, and the deep-fried bean curd sticks. Let it simmer for another 7 minutes or until the broth thickens.
