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HAINANESE MUTTON SOUP
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Cooking Time
mins -
Difficulty
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Total
- 2 Knorr Chicken Stock Cube
- 300 ml water
- 600 ml lamb leg (cut into cubes)
- 4 pcs preserved bean curd
- 1 thumb size ginger (julienned)
- 8 tbsp Chinese wine (optional)
- mix all ingredients together and marinate for 1 hour
- fry marinate lamb cubes in a wok without oil until fragrant
- 80 g dried beans stick
- 60 g dried fungus
- 20 g dang shen
- 20 g yu zhu
- 15 g wai Shan
- 12 g red date
- coriander leaves
- 1 Boil water with KNORR CHICKEN CUBES to obtain a clear chicken stock.
- 2 Add in all chinese herbs ingredients and fried lamb cubes. Boil again.
- 3 Reduce heat and simmer for 1 hour until lamb cubes are tender.
- 4 Garnish with coriander leaves.
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