NORTHERN CHINESE LAMB HOTPOT
Lamb pieces are simmered with soy sauce, 5 spice, garlic, ginger, Chinese wine, Sichuan peppercorns, water and vegetables creating a one pot Chinese dinner for 2.
Ingredients
2 Tbsp vegetable oil
400g Premium Diced Lamb, each piece cut in half
4 Garlic Cloves finely chopped
35g Ginger peeled and thinly sliced
1 tsp Sichuan peppercorns crushed
1/4 tsp Chinese 5 spice powder
100mls Shao Xing Chinese cooking wine
5g sugar
3 Tbsp Japanese soy sauce
400g Agria Potatoes peeled, cut into 3cm chunks
1 medium carrot peeled, sliced 1cm thick
4 spring onions sliced into 4cm lengths
4 Shanghai bok choy quartered lengthways
1 Tbsp cornflour dissolved in 2 Tbsp cold water
2 Tbsp chilli sauce
Method
Heat the oil in a wok over moderate heat and add the lamb, garlic, ginger and peppercorns. Stir fry for 5 minutes or until the lamb is lightly browned
Add the 5 spice, wine and sugar, mix well, let it bubble for 30 seconds. Add the soy sauce, potatoes, carrot and 600ml hot water then bring to the boil and simmer 45 minutes or until the lamb is tender
Add the spring onions and bok choy and mix well. Boil gently for 3 minutes or until the bok choy has wilted
Stir in the cornflour mixture so the consistency is creamy. Simmer 30 seconds
Serve with chilli sauce on the side