Cantonese Style Lamb and Daikon Stew in Chu Hou Paste
It’s getting significantly colder recently and every year around this time, lamb would be seen in farmer’s market in Hong Kong. Lamb is considered ‘warm’ food in Traditional Chinese Medicine. It’s generally too warm to have lamb in spring, summer and even autumn in Canton and Hong Kong. Thus lamb is only considered seasonal in winter for it can make the inner body ‘warmer’.
What is Chu Hou Paste/Sauce(柱候醬)
There are usually two ways to cook lamb in Cantonese style, one in soup with Chinese medicine, such as jujube dates, goji berries, dang shen and etc, one braised in rich sauce, Chu Hou paste is the most favourable. Chu Hou paste is one of the most used Cantonese seasoning sauces. It’s a garlicky and spicy sauce with fermented soybean paste as the base. It’s usually used in braising fat meat, such as goose, duck, lamb, beef brisket or pork knuckle.
What cut of lamb
Cantonese would prefer lamb brisket or breast for lamb stew. It even won’t be deboned. It’s a fat cut of lamb so in such stew, radish or tofu sheet would be added in for absorbing the fat. Or give it a good blanch to remove some excess fat before braising. You could look for such cut in Chinese grocery store or ask your local butcher for help. But don’t worry, lamb shoulder is perfect for any types of lamb stew. I sometimes use lamb shoulder as well.
Ingredients – serve 2
- Lamb, 500g, breast or shoulder
- Asian white radish / daikon, 500g
- Carrot, 200g
- Garlic sprout, 2 stalks. This is not for garnishing, if unavailable, use leek
- Ginger, 30g
- Bay leave, 2
- Chu Hou paste, 2tbsp
- Nam-yu sauce / red fermented bean curd sauce, 2tbsp from the jar.
I introduced this ingredient and some recipes with it as the key seasoning ingredient in my latest posts. Read more – Red Fermented Beancurd (Nam-yu) – pork and chili stir-fry. If you don’t want to obtain a big jar of nam-yu just for one recipe, just simply use light soy sauce
- Chinese cooking wine, half cup
- Sugar, 1tsp
- Chinese lettuce, optional, or lettuce
- Fried tofu sheet roll, optional, or dry tofu sheet roll, soak in water for about 10 minutes till it’s soft to cut
How to do –
- Lamb chopped to big chunks; radish and carrot peeled and chopped in rolling cut; ginger peeled and thickly sliced; garlic sprout washed, cut off the tough part on the edge, then cut to matchstick;
2. Blanch the lamb – put plenty of cold water in a pot with lamb and 2 slices of ginger, bring to boil, drained, and wash the meat thoroughly in clean water;
3. In a wok, heat 1tbsp of oil in medium-high heat, stir-fry the lamb and the rest ginger slices till golden;
4. Put in the rest seasoning ingredients – bay leave, chu-hou paste, nam-yu sauce, cooking wine, sugar, stir-fry till fragrant;
5. Pour in water till lamb is mostly covered, bring to boil and have a taste, it should taste just right, or you might adjust with more salt or sugar. In medium heat, simmer for half an hour;
6. Put in the carrot and radish, simmer for 20 more minutes; Put in the garlic sprout at last and cook for 5 more minutes;
7. It can be served in a preheated clay pot or cast iron pot, with steamed rice. In a simple Cantonese hotpot style, serve in a bigger pot with portable stove, once half pot of lamb is finished, put in Chinese lettuce and fried tofu sheet roll, a little more water or cooking wine if necessary, let them cook gently in the sauce.
- 羊腩 500克（2人份）
- 白萝卜 500克
- 胡萝卜 200克
- 蒜苗 2根
- 姜 30克
- 香叶 2片
- 柱候酱 2汤匙
- 南乳汁 2汤匙
- 料酒 5汤匙
- 糖 1茶匙
- 炸支竹 2根
- 生菜 半斤