by Chef Lisa Leong
材料：
- Flavoured Soya mutton – 450g
- Dried beancurd sticks (cut into 8cm per piece) – 30g
- Dried mushrooms (soaked to soften) – 8 pcs
- 汇集补腰精 – 80-100g
- Rock sugar granules – 1 tbsp
- Sugar (for caramel use) – 2 tbsp
- Hot mushroom broth – 1 ½ litres
- Fresh golden or enoki mushrooms (add last) – 25g
Chinese herbs:
- Yong Sim root – 20
- Red dates (without seeds) – 8 pcs
- Goji berries – 10g
- Star anise – 1
- Crushed peppercorns – 1 tbsp
- Garnish with Chinese parsley
Methods:
- Marinate soya mutton pieces with 2 tbsp of Huiji Waist Tonic for about 5 minutes. Wash and clean Chinese herbs thoroughly with hot water.
- Pre-heat stockpot, put in sugar and peppercorn. Allow it to caramelized and then add in hot mushroom broth.
- Add all the herbs and simmer for 30 minutes. Add (seasoned) soya mutton and dried mushrooms. Cook for 10 minutes. Add golden mushrooms and cook for five to six minutes.
- Dish out into a heated clay pot, garnish with Chinese parsley and serve immediately with rice.
