Peking Lamb Recipes

PEKING LAMB WITH LEEKS

Steps:

• In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours.
• Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade.
• In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside.
• In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.
• In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice.

PEKING LAMB

Steps:

• Place lamb in a large pot and add spices, green onions, soy sauce and sherry.
• Cover with cold water and bring to the boil. Cover and reduce to a simmer.
• Cook for a further 2 hours to cook through.
• Meanwhile trim leeks and cut in half lenghtways and soak in cold waterto remove grit.
• Lift lamb out of pot and drain well. Reserve liquid (160mls) (and a bit more in another cup) and add the rest of the sauce ingredients to the pot.
• Bring to the boil and add the lamb, cover, reduce heat and cook 15 minutes turning to coat in the sauce.
• Slice leeks at an angle. Add to the pot, cover and cook a further 5-10 minutes. If necessary add some more reserved stock.
• Take off heat and rest lamb for 10 minutes. Then slice. finely.
• Arrange on a serving platter with a little reserved sauce.
• Allow everyone to make their own pancakes/wraps.