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Braised Lamb Brisket and Bean Curd Sheets with Chu Hou Sauce

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Boil the lamb brisket with 2 pcs of ginger and 2 pcs of green onion for 3 minutes. 

On a medium high heat wok, add 2 tbsp of oil. Fry garlic and ginger until fragrant. Add chou hou paste then wine. Add lamb brisket and fry for 2 minutes. 

Add rock sugar and salt into the lamb brisket. Cover with hot water. Bring to boil. Cook in medium low heat for 30 minutes. Add bean curd sheets, water chestnut, and radish. Braise for 1 hour until lamb brisket is tender. Add the rest of the green onion. 

Enjoy with lettuce while heating the lamb brisket on a stove. 

Tips: Adding lemon leaves and five spice powder will make the lamb brisket more fragrant.