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.