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Home Cooking

Herbal Mutton Soup

Click for larger image Ingredients · 500g lamb shoulder (with bone) · 3 pairs of chicken feet · 200g chicken, chopped · 1 tbsp sesame oil · 120g matured ginger, thickly sliced · 10 dried Chinese mushrooms, soaked · 50g yok chuk · 4 cloves garlic, keep whole with skin · 12 seeded red dates · 1½ tbsp kei chi · 2.5 litres hot water Seasoning · 1 tsp salt or to taste · ½ tsp sugar or to taste Method Trim fat from lamb pieces, then chop into sizeable pieces. Scald lamb in boiling water for 5-6 minutes. Remove and set aside. Heat sesame oil and fry ginger until aromatic. Add the rest of the ingredients and pour in hot water. Bring to a boil. Reduce the heat and simmer for 1½-2 hours or until meat is tender. Adjust with seasoning to taste before serving.

Home Cooking

Fragrant Country Style Soup

Ingredients · 1kg mutton ribs, chopped · 3 litres hot water · 100g onions, quartered · 150g carrot, cut into wedges · 150g tomato, cubed · 250g potatoes, cut into wedges · 2–3 tbsp oil Spices (A) · 5cm cinnamon stick · 3 star anise · 6 cloves · 5 cardamoms · 1 whole nutmeg, cracked · 1 tbsp white peppercorns, · 1 tsp black peppercorns Spices (B) – mixed with enough water into a paste · 1 tsp fennel powder · 1 tsp cumin powder · 6 tbsp coriander powder Seasoning · Salt to taste · 1 cube chicken stock seasoning · Sugar to taste Thickening · 1½ tbsp potato flour mixed with 2 tbsp water Garnishing · Some coriander leaves and shallot crisps Method Trim fat from mutton pieces and blanch in boiling water for 10 minutes. Remove and drain well. Heat oil in a pot of and sauté spices (A) until fragrant. Add spices (B) and fry until aromatic. Add mutton and onions. Pour in water and bring to a boil. Cook covered for 30 minutes. Add carrot, tomato and potatoes and continue to simmer for 30-40 minutes or until meat is tender and the flavour of the soup is enhanced. Add thickening and adjust with seasoning to taste. Garnish before serving.