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  • Black Cardamom 2 g
  • Star Anise 2 g
  • Chinese Cooking Wine 50 g
  • Rock Sugar 20 g
  • Dark Soy Sauce 15 g
  • Fermented Bean Curd 20 g
  • Water 2 kg

Braised Lamb Shank

  • Old Ginger, sliced 60 g
  • Shallot 30 g
  • Fresh Chestnut 100 g
  • Spring Onions 50 g
  • Lamb Shank 1 kg
  • Bean Curd Skin 200 g
  • Flower Mushroom, sliced 150 g
  1. Seasonings

    • Mix well the seasonings and set aside.
  2. Braised Lamb Shank

    • Blanch lamb shank, wash and strain dry, set aside.
    • Sweat old ginger slices and shallots, drain off excess oil and set aside.
    • Heat up some oil in a pan, stir fry ginger, shallots and fermented bean curd till fragrant, add in seasonings and lamb shank. Bring to boil, reduce heat and simmer for 2 hours until lamb shank softens. Add bean curd skin, flower mushrooms and spring onions and simmer for another 10mins. Ready to serve.