600g lamb (use lamb belly), chopped
10g cloud ear fungus (wan yee), soaked and shredded
8 dried Chinese mushrooms, soaked and halved
100g ginger, sliced
1 tbsp chopped garlic
1 tbsp Shao Hsing wine (optional)
1 litre fresh chicken stock
2 tbsp light soy sauce
1½ cubes preserved beancurd (lam yee), mashed with a spoon
1 tsp pepper
1 tbsp sesame oil
1 star anise
5cm cinnamon stick
1 nutmeg seed, crushed
3 stalks spring onion (use only white portion)
1½ tbsp preserved soya bean paste (tau cheong), minced
1 tsp cornflour mixed with 1 tbsp water
Slice off surplus fat from the lamb. Wash and rinse well. Blanch in boiling hot water for 6-7 minutes then drain well and set aside. Marinate lamb with seasoning (A) for several hours or preferably overnight.
Heat 1-2 tablespoons oil in a pot and sauté chopped garlic, ginger and spring onion until fragrant. Add ingredients (B) and continue to stir-fry until aromatic.
Put in marinated lamb and mushrooms. Fry well to combine. (Add wine at this stage if using.) Pour in fresh chicken stock and bring to the boil. Reduce heat and simmer over medium low heat for about 40-45 minutes.
Add radish, carrot and black fungus. Cover and simmer for another 25-30 minutes or until meat is tender and gravy is reduced. Thicken with cornflour mixture.