Recipe Ingredient
- 300g mutton, cut into small cubes
- 15g tong sam
- 10g wai san
- 10g pak kei
- 600ml water
- 1 1/2 tsp salt
- 2 tsp chicken stock granules
Instructions
- Scald mutton in boiling water then discard the water. Put mutton cubes and the herbs in a steaming pot.
- Pour in the water and steam for about one and a half to two hours. Add chicken stock granules and salt and serve hot.
