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Stewed Lamb Jelly

Stewed Lamb Jelly

  • Difficulty Level: 4
  • Serves Serves: 6
  • Preparation

    61 mins

  • Cooking

    61 mins

Over 60 mins Lamb Appetizer Dinner Lunch Chinese Food

What You Will Need

Ingredients

  • 300 g Lamb meat
  • 150 g Turnip(s) [cut into pieces]
  • 3 slices Ginger (s)
  • 3 pcs Green onion(s) [sectioned]
  • 1 tbsp Gelatine
  • 1 tbsp Cooking wine

Seasoning

  • 750 ml Water
  • 4 tbsp Lee Kum Kee Salt Reduced Soy Sauce
  • 1 tbsp Sugar
  • 1 pc Star anise
  • 1 small piece Cinnamon
  • 1 tsp Sichuan Peppercorn
  • 3 cloves Garlic

Made with
Lee Kum Kee products

SALT REDUCED SOY SAUCE 500ML - FRONT

Soy Sauce

Salt Reduced Soy Sauce

How to make it

  1. Cook lamb meat and turnip in boiling water for 1 hour or until done. Take out lamb meat and rinse with water. Drain. (Discard turnip)
  2. Sauté ginger, green onion and lamb in 1 tbsp oil until fragrant. Sprinkle with wine. Add seasoning mix, bring to the boil and simmer until liquid reduced to 250 ml [1 cup].Turn off heat. Remove lamb and tear into large pieces. Set aside.
  3. Lay the lamb meat in the square container. Stir gelatine into the remaining liquid (2). Turn on heat and heat through.
  4. Strain the liquid (3). Pour over the lamb meat in the square container. Cool and chill the container in the refrigerator until set. Cut into pieces and serve.