Hainanese Mutton Stew

Preparation time

30 Minutes

Cooking time

180 Minutes

Serves

4

A stew that takes advantage of the unique flavour of mutton.

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Mutton surprises with it's unique flavour and texture. Don't knock it till you try it!

Ingredients

600
grams
Frozen Lean Mutton Ribs
, chopped into thumb lengths
1
cup
Vegetable Oil
200
grams
Carrots
, peeled and cut into wedges
5
Shallots
, chopped or pounded till semi fine
1
finger-length
Cinnamon Stick
1 1/2
tablespoons
Light Soya Sauce
1
teaspoon
Sugar
4
large
Black Fungus (Wan Yee)
, soaked till soft, remove tough part and cut into pieces
100
grams
Dried Bean Curd Skin (Fu Chok)
5
cloves
Garlic
, chopped or pounded till semi fine
1
Star Anise
5
Cloves
1/2
teaspoon
Salt
, (optional)
2
cups
Water
30
grams
White Soya Bean Cheese (Fu Yee)
2
tablespoons
Chinese yellow wine (Hua Teow Jiu)
1
teaspoon
Sugar
1 1/2
teaspoons
Sesame Oil
30
grams
Ginger
, pounded till fine and squeezed for juice
1/2
teaspoon
Fine Salt
Dash of
White Pepper Powder
2
Spring Onions
, cut into 1cm length
2
Plants Chinese Celery
, cut into 1cm length
1-2
teaspoon
Sugar

Directions

The butcher can chop the frozen mutton for you into small pieces. Defrost the mutton in the fridge compartment for 8 hours. Remove from fridge, wash well.
Mash the soya bean cheese with the ginger juice, Chinese yellow wine, salt, sugar and pepper. Mix with the mutton, add the sesame oil and mix well. Marinate for 1 hour.
Lightly wash bean curd skin, quickly drain and cut into finger lengths. Leave to dry for a few hours, heat oil in a wok and fry the bean curd skin in the hot oil till it puffs up – drain on paper towels.
Pour off the oil, leaving 2 tablespoons in the wok, heat it up and add garlic and shallots and stir fry 2 minutes till fragrant on high heat.
Drain the meat from the marinade, add to the wok and stir fry for 5 minutes with the star anise, cinnamon and cloves.
Add light soya sauce, salt, sugar and water and simmer for 1½ to 2 hours. Then add the bean curd skin, carrots and black fungus and simmer for 15 minutes till meat is tender.
Stir well, put on a serving bowl, garnish and serve.

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