Chinese Lamb Stew Recipe

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As someone who has delved into the world of flavors and cuisines, I can tell you that pairing dishes can make all the difference. So, before we jump into the depths of this delightful Chinese lamb stew, let’s explore what can complement this dish perfectly. A fresh salad with crunchy vegetables is an excellent start.

Alternatively, some steamed rice can soak up the rich broth of the stew. And don’t overlook a side of pickled vegetables for that zesty punch. They balance the savory richness beautifully.

Now that we have the side dishes sorted, let’s dive into the aromatic journey of making Chinese lamb stew.

Every culture has its comfort food; for me, Chinese lamb stew holds a special place. The tender lamb, infused with flavors from spices and sauces, creates a dish that warms the soul.

This stew isn’t just about feeding the body; it involves hearty conversations with family and friends gathered around the table. You can almost hear the laughter, smell the savory broth, and taste the love that goes into each spoonful.

Table of Contents

What is Chinese Lamb Stew?

Chinese lamb stew is a slow-cooked dish that embraces the essence of traditional Chinese cooking. Typically, it features lamb that’s simmered to tenderness alongside a medley of vegetables and flavored with a variety of aromatic ingredients.

The stew often incorporates sweet, savory, and slightly spicy notes, blending seamlessly in a warm broth. It is often enjoyed during colder months, offering comfort on chilly evenings.

Why This Recipe Works?

This lamb stew isn’t just another recipe; it’s a collection of ideas that come together to create something truly memorable. Here are some reasons why this dish stands out:

1. Tender Lamb Pieces

The beauty of this stew lies in the lamb breast, which, when cooked slowly, becomes incredibly tender. The long cooking time transforms the meat, making it melt-in-your-mouth delicious.

2. Depth of Flavor

The combination of ingredients, including ginger, scallions, and a variety of sauces, adds layers of flavor. Trust me. Each ingredient is crucial. They not only heighten the dish’s taste but also enhance the overall experience.

3. Nutritional Powerhouse

Lamb is packed with protein, vitamins, and minerals. This stew also includes nutritious vegetables like carrots and mushrooms. Eating it feels like a treat, and yet you know it’s good for you.

4. Versatile and Adaptable

This recipe allows for creativity. You can adjust the spices or even switch up the vegetables based on what you have at hand. This flexibility makes the dish approachable for home cooks of all levels.

Ingredients You’ll Need To Make This Dish

Creating this delightful Chinese lamb stew requires the following ingredients. You might consider them essentials.

2 tablespoons cooking oil
2½ pounds lamb breast, cut into 2-inch pieces
15 slices fresh ginger
6 scallions, with white and green parts separated
10 grams rock sugar
3 tablespoons Shaoxing wine
3 pieces fermented red bean curd
¼ cup Zhu Hou sauce (or Chee Hou sauce for a different flavor profile)
1 teaspoon dark soy sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1-2 star anise (optional)
1 dried tangerine peel
6 dried shiitake mushrooms, washed, soaked, and halved
4 small carrots, cut into chunks
1 small bamboo shoot, peeled and thinly sliced
6 bean thread/sticks, soaked until softened and cut into large chunks
½ teaspoon white pepper
1 teaspoon sesame oil
Salt, to taste
A small head of romaine lettuce (or a quarter of a head of iceberg lettuce for crunch)

With these ingredients lined up, you’re ready to embark on a culinary adventure.

How To Make This Chinese Lamb Stew?

Now, grab your apron! Here’s how to whip up this dish, step by step.

Step 1: Prepare the Ingredients

Start by gathering and preparing all your ingredients. Chop your lamb into pieces, slice your vegetables, and soak your shiitake mushrooms to allow them to gain a rich flavor. This preparation creates a smooth flow in the cooking process.

Step 2: Sear the Lamb

Heat oil in a large pot over medium-high heat. Add the lamb pieces, searing them until browned on all sides. This step creates a foundation of flavor that enhances the stew.

Step 3: Add Aromatics

Toss in the ginger and white parts of scallions. Sauté them for a few minutes until fragrant. You want your kitchen to smell heavenly at this point.

Step 4: Incorporate Sugars and Wines

Sprinkle rock sugar into the pot. Follow this by adding Shaoxing wine, allowing it to create a lovely glaze over the lamb and aromatics.

Step 5: Introduce the Sauces

Stir in the fermented red bean curd, Zhu Hou sauce, dark soy sauce, light soy sauce, and oyster sauce. Each layer of flavor contributes to the richness of the broth.

Step 6: Add the Rest

Next, it’s time to add the tangerine peel, mushrooms, star anise, carrots, bamboo shoots, and bean thread/sticks. This mixture provides a delightful variety of textures and tastes.

Step 7: Simmer

Pour in enough water to cover the ingredients, and bring everything to a gentle simmer. Cover the pot, and let it cook for about two hours. The longer, the better!

Step 8: Finish Up

Once cooked, season with white pepper and sesame oil. Adjust the salt per your taste. Toss in the green parts of the scallions as a final touch, adding color and freshness.

Tips & Tricks

Here are some wise words that can turn your cooking from good to incredible:

Choose Quality Lamb: Opt for fresh lamb from your butcher. The quality directly impacts the flavor and tenderness.
Control the Heat: Keep the stew at a gentle simmer. Too high a heat can dry out the meat.
Let It Sit: If time allows, let the stew sit after cooking. The flavors meld beautifully as it cools.
Experiment with Ingredients: Feel free to swap out veggies or adjust spices based on what’s in season or available.
Use a Heavy Pot: A heavy pot retains heat well and promotes even cooking. Think about a Dutch oven for this job.

How Do You Store The Leftovers?

Storing leftover stew is simple. Let it cool completely before transferring it into airtight containers. Place them in the fridge, where they can stay fresh for up to three days.

For longer storage, consider freezing portions. Just remember to thaw fully before reheating.

What sides would complement Chinese lamb stew?

It’s nicer to enjoy this dish with sides that balance or enhance flavors. Here are three suggestions:

1. Steamed Jasmine Rice

Steamed jasmine rice serves as the perfect canvas for the rich broth of the stew. The fluffy grains soak up the flavors, making every bite even more delightful.

2. Pickled Vegetables

Starchy dishes like this stew benefit from a sharp contrast. Pickled vegetables add that zing that cuts through the richness. They can be store-bought or homemade if you feel adventurous.

3. Chinese Broccoli Stir-Fry

A quick stir-fry of Chinese broccoli with garlic provides a vibrant, crunchy element. The slight bitterness of the greens offers a successful counterbalance to the stew’s depths.

What alternatives can you use for the ingredients if they are not present in your kitchen?

Sometimes, you don’t have everything you need. Here’s what to do:

1. Lamb Alternatives

If lamb isn’t available, you can use beef or even goat. Just remember that cooking times may vary with different meats.

2. Shaoxing Wine Substitutes

If you lack Shaoxing wine, dry sherry or a splash of rice vinegar can work in a pinch. The goal is to add some acidity.

3. Fermented Red Bean Curd Replacements

If you don’t have this unique ingredient, silken tofu mixed with a little miso can add a similar umami flavor.

4. Vegetable Variations

Don’t have bamboo shoots? Use sliced bell peppers or snap peas instead. The idea is to bring in crunchy textures and freshness.

Mary Lee RD

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Prep Time 1

Cook Time 1 45

Total Time 2 45

Course Main Course

Cuisine Chinese

Servings Servings

Calories 400 kcal

Equipment

large pot

Ingredients

2 tablespoons cooking oil
2½ pounds lamb breast cut into 2-inch pieces
15 slices fresh ginger
6 scallions white and green parts separated
10 grams rock sugar
3 tablespoons Shaoxing wine
3 pieces fermented red bean curd
¼ cup Zhu Hou sauce or Chee Hou sauce for a slightly different depth of flavor
1 teaspoon dark soy sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1-2 star anise optional, for a warm, aromatic touch
1 dried tangerine peel adds a subtle citrusy note
6 dried shiitake mushrooms washed, soaked, and halved (plus the soaking water for extra umami)
4 small carrots cut into chunks
1 small bamboo shoot peeled and thinly sliced
6 bean thread/sticks soaked until softened and cut into large chunks (can be prepped the night before)
½ teaspoon white pepper adds a mild peppery heat
1 teaspoon sesame oil for a hint of nutty aroma
Salt to taste
A small head of romaine lettuce or a quarter of a head of iceberg lettuce for crunch