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

Recipe Ingredient

  • 500g lamb, chopped into bite-sized pieces
  • 35g ginger, shredded
  • 35g dong kwai
  • 1 tbsp dried kei chi
  • 4 Chinese dried red dates, seeded
  • 3½ cups fresh chicken stock
  • 2 tbsp oil
  • 1 tbsp chilli bean paste
  • 2-3 tbsp Chinese cooking wine
  • 1/2 tsp pepper
  • 1 tbsp sugar, salt to taste


  1. Scald the lamb in boiling water for about 8-10 minutes. Remove and rinse in cold water.
  2. Heat oil in a heavy-based saucepan and fry chilli bean paste till fragrant. Add in ginger, lamb and wine; mix well.
  3. Pour in the chicken stock and put in the herbs. Bring to a boil and cook over a gentle heat for 2-2½ hours or until meat is tender. Add salt, sugar and pepper to taste.
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