Peking Lamb Food

PEKING LAMB WITH LEEKS

Steps:

• In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours.
• Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade.
• In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside.
• In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.
• In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice.

BEIJING LAMB SKEWERS (YANGROU CHUAN)

Steps:

• Take your chops and simply remove the meat from the bone and cut into small chunks. Don't trim any of the fat from the lamb. This is what's going to give you the flavor you're looking for. Put the lamb in a mixing bowl.
• In a mortar and pestle (or spice grinder), add the cumin, cumin seeds, chili flakes, and salt. Pound it all together, cracking the chili flakes and cumin seeds into smaller pieces (you want it to be coarse, not a fine powder). Add about half of the spices (the other half will be used for sprinkling after the lamb finishes cooking) to the lamb along with the oil and mix everything together.
• Put the lamb onto the skewers. Heat your grill until searing hot. Grill the skewers until they get a nice char on the outside. Transfer to a plate and sprinkle on the extra spices. Serve!

PEKING LAMB

Steps:

• Place lamb in a large pot and add spices, green onions, soy sauce and sherry.
• Cover with cold water and bring to the boil. Cover and reduce to a simmer.
• Cook for a further 2 hours to cook through.
• Meanwhile trim leeks and cut in half lenghtways and soak in cold waterto remove grit.
• Lift lamb out of pot and drain well. Reserve liquid (160mls) (and a bit more in another cup) and add the rest of the sauce ingredients to the pot.
• Bring to the boil and add the lamb, cover, reduce heat and cook 15 minutes turning to coat in the sauce.
• Slice leeks at an angle. Add to the pot, cover and cook a further 5-10 minutes. If necessary add some more reserved stock.
• Take off heat and rest lamb for 10 minutes. Then slice. finely.
• Arrange on a serving platter with a little reserved sauce.
• Allow everyone to make their own pancakes/wraps.