Authentic Asian Sauces
Stewed Lamb Jelly
What You Will Need
Ingredients
- Lamb meat 300 g
- Turnip 150 g [cut into pieces]
- Ginger 3 slices
- Green onion 3 pcs [sectioned]
- Gelatine 1 tbsp
- Cooking wine 1 tbsp
Seasoning
- Water 750 mL
- Lee Kum Kee Salt Reduced Soy Sauce 4 tbsp
- Sugar 1 tbsp
- Star anise 1 pc
- Cinnamon 1 small piece
- Sichuan Peppercorn 1 tsp
- Garlic 3 cloves
Made with
Lee Kum Kee products
How to make it
-
Cook lamb meat and turnip in boiling water for 1 hour or until done. Take out lamb meat and rinse with water. Drain. (Discard turnip)
-
Saute ginger, green onion and lamb in 1 tbsp oil until fragrant. Sprinkle with wine. Add seasoning mix, bring to the boil and simmer until liquid reduced to 250 mL [1 cup].Turn off heat. Remove lamb and tear into large pieces. Set aside.
-
Lay the lamb meat in the square container. Stir gelatin into the remaining liquid (2). Turn on heat and heat through.
-
Strain the liquid (3). Pour over the lamb meat in the square container. Cool and chill the container in the refrigerator until set. Cut into pieces and serve.
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