Chinese Braised Lamb Casserole, Hong-Kong Style
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 45 mins
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Servings
8
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Calories
358 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Braised Lamb Casserole, Hong-Kong Style
Description
Chinese Braised Lamb Casserole, Hong-Kong Style, centers on lamb breast cut into chunks and blanched to remove impurities before braising. The sauce combines fermented red bean curd, Zhu Hou sauce, Shaoxing wine, soy sauces, oyster sauce, rock sugar, and dried spices like star anise and tangerine peel, creating a complex, layered flavor profile. Alongside the lamb, the dish includes rehydrated shiitake mushrooms, carrots, bamboo shoots, and bean thread noodles that soften in the cooking liquid.
The method uses slow simmering to tenderize the lamb and allow the flavors to blend evenly, with occasional stirring to prevent sticking. The resulting casserole bears deep umami tastes with sweet and aromatic notes from fermented and dried ingredients. Its texture combines tender meat with soft vegetables and noodles.
This stew is substantial, making it suitable as a main dish for family meals. It can be accompanied by rice or eaten with leafy greens like romaine or iceberg lettuce included in the recipe to add freshness. The complexity of ingredients reflects Hong Kong-style braising techniques that balance multiple flavor sources.
Ingredients
- 2½ pounds lamb breast (cut into 2-inch pieces)
- 15 lices ginger
- 2 tablespoons neutral cooking oil generic cooking oil
- 6 scallions (white and green parts separated)
- 10 grams rock sugar
- 3 pieces fermented red bean curd
- ¼ cup Zhu Hou sauce or Chee Hou sauce
- 1-2 star anise (optional)
- 3 tablespoons Shaoxing wine
- 1 teaspoon dark soy sauce
- 2 tablespoons soy sauce light
- 2 tablespoons oyster sauce
- 1 Tangerine Peel dried
- 6 dried shiitake mushrooms (washed, soaked, and cut in half + the water from reconstituting the mushrooms)
- 4 carrot cut into chunks, small
- 1 bamboo shoot peeled and cut into thin slices, small
- 6 bean thread soaked until softened and cut into large chunks, these can be prepared the night before, aka bean sticks
- salt (to taste)
- romaine lettuce roughly chopped, small head; or quarter of a head of iceberg lettuce
Instructions
- Boil enough water to blanch the lamb. Once the water is boiled, add the lamb and 4 slices of ginger. Bring to a boil, and cook for 1 more minute. Turn off the heat, and drain and rinse the lamb clean. Set aside.
- Heat 2 tablespoons of oil in a wok set over medium heat. Add the remaining ginger, the white parts of the scallions, and the rock sugar. Cook for a couple of minutes before adding in the fermented red bean curd and zhu hou sauce. Stir and let everything cook for a couple minutes, using medium low heat.
- Next, turn the heat back up, and add the lamb, stirring to coat the lamb evenly in the sauce. Add in the star anise (if using), the Shaoxing wine, dark soy sauce, light soy sauce, oyster sauce, tangerine peel, Shiitake mushrooms, the mushroom water, and enough additional water to just cover all of the ingredients. Cover and bring to a boil. Then immediately turn down the heat to simmer for 1 hour over medium/low heat. Stir the stew every 20 minutes to prevent sticking.
- While the lamb is simmering, prepare the carrots, bamboo shoots, and bean threads. Also, wash the lettuce, shake off any excess water, and place in the bottom of a large serving bowl.
- Once the lamb is tender (taste test time!), add in the carrots, bamboo shoots, and bean threads. Cook for another 15-20 minutes over medium heat until the carrots are softened. If you still have too much liquid, cook the stew with the lid off for the last 10 minutes. Salt to taste, stir in the green parts of the scallions, and serve everything on your prepared bed of lettuce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 818mg | 34% |
| Potassium | 620mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 6720IU | 134% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 82mg | 8% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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