Recipe for Lower Back Pain | Huiji Mock Mutton Stew
by Chef Lisa Leong
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
Yong Sim root – 20
Red dates (without seeds) – 8 pcs
Goji berries – 10g
Star anise – 1
Crushed peppercorns – 1 tbsp
Garnish with Chinese parsley
- 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.