• Prep Time 20 minutes
  • Cook Time 120 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 500g lamb shoulder (with bone)
  • 3 pairs of chicken feet
  • 200g chicken, chopped
  • 1 tbsp sesame oil
  • 120g matured ginger, thickly sliced
  • 10 dried Chinese mushrooms, soaked
  • 50g yok chuk
  • 4 cloves garlic, keep whole with skin
  • 12 seeded red dates
  • 1½ tbsp kei chi
  • 2.5 litres hot water
  • Seasoning
  • 1 tsp salt or to taste
  • ½ tsp sugar or to taste


  1. Trim fat from lamb pieces, then chop into sizeable pieces. Scald lamb in boiling water for 5-6 minutes. Remove and set aside.
  2. Heat sesame oil and fry ginger until aromatic. Add the rest of the ingredients and pour in hot water. Bring to a boil.
  3. Reduce the heat and simmer for 1½-2 hours or until meat is tender. Adjust with seasoning to taste before serving.

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