Huiji Mock Mutton Stew

by Chef Lisa Leong

Ingredients:

• Flavoured Soya mutton – 450g
• Dried beancurd sticks (cut into 8cm per piece) – 30g
• Dried mushrooms (soaked to soften) – 8 pcs
• Huiji Health Tonic – 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:

1. Marinate soya mutton pieces with 2 tbsp of Huiji Health Tonic for about 5 minutes. Wash and clean Chinese herbs thoroughly with hot water.
2. Pre-heat stockpot, put in sugar and peppercorn. Allow it to caramelized and then add in hot mushroom broth.
3. 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.
4. Dish out into a heated clay pot, garnish with Chinese parsley and serve immediately with rice.