Recipe Ingredient
- 400g lamb brisket
- 1 stalk leek, use only the white portion
- 100g radish
- 100g carrot
- 25g ginger, sliced
- Seasoning (A)
- 2 tbsp ginger juice
- 1 tbsp Shao Hsing Hua Tiau wine (optional)
- Sauce (B)
- 1 tbsp premium oyster sauce
- 1 tsp thick soya sauce
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp pepper
- 1 tsp sesame oil
Instructions
- Marinate lamb with ginger juice and wine.
- Bring a saucepan of water to a boil.
- Add in lamb and boil for 20 - 30 minutes.
- Remove and drain. Put lamb, leek, radish, carrot, ginger and (B) in a claypot.
- Add enough water to cover. Bring to a boil.
- Reduce the heat and simmer and cook on a simmering boil for 1 - 1¼ hours or until meat is tender.
