Huiji Mock Mutton Stew

Recipe for Lower Back Pain | Huiji Mock Mutton Stew

by Chef Lisa Leong

Recipe for Lower Back Pain - Huiji Mock Mutton


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


  1. Marinate soya mutton pieces with 2 tbsp of Huiji Waist 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.