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.
You May Also Like
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50
Wagyu Beef Fried Rice
- Difficulty
35 mins
1
Garlic Chicken Linguine with Sesame Oil
- Difficulty
25 mins
50