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  Added: Sep 23, 2006  •  Visited (384)  •  Print version Print this recipe (66)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Jellied Lamb
(Tung - Yang - Jou)
This is a modernized version of a classic Chinese dish. The original recipe did not, of course, use packaged gelatin but fresh pork rind, chopped fine and cooked for hours until it turned to jelly.

What You Need:
  • 1 pound lean boneless lamb
  • 4 large garlic cloves, unpeeled
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • ¼ cup Chinese rice wine, or pale dry sherry
  • 1 whole star anise or 8 sections of star anise
  • 1 envelope unflavored gelatin
  • ¼ cup cold water

  • How To Cook:
    PREPARE AHEAD:
    1. With a cleaver or sharp knife, trim the lamb of any fat and cut the meat into 1-inch cubes.

    2. Crush the garlic cloves, one at a time, by placing the flat of a cleaver, the side of a large knife blade or even a wooden kitchen mallet over a clove and giving it a sharp blow with your fist. Remove and discard the garlic peel.

    3. In a heavy 1- to 2-quart saucepan, combine the lamb, salt, soy sauce, garlic, wine, star anise and enough cold water to cover the lamb pieces.

    4. Bring to a boil over high heat, skimming off any foam or scum as it rises to the surface. Then reduce the heat to low and simmer the lamb, partially covered, for about 1½ hours, or until the meat is soft enough to be shredded with chopsticks or a fork.

    5. Then remove and discard the garlic cloves and star anise, and, with a slotted spoon, transfer the cubes of lamb to a large mixing bowl, shred the cubes into tiny pieces and set the cooking liquid aside.

    6. Pour the unflavored gelatin into ¼ cup of cold water and let it soften for about 5 minutes.

    7. Stir the softened gelatin into the lamb's cooking liquid, bring to a boil and simmer, stirring constantly, a moment or two until the gelatin has completely dissolved.

    8. Turn off the heat and stir in the pieces of lamb. Pour the mixture into a 2½-by-5-inch loaf mold or 1-quart heatproof bowl. Refrigerate for at least 4 hours, or until it has set and is completely firm.

    TO SERVE:
    1. Run a sharp knife around the inside of the mold to loosen the jellied lamb around the edges, and dip the bottom of the mold in hot water for a few seconds.

    2. Then wipe the outside of the mold completely dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, turn the plate and mold over.

    3. Rap the plate on a table, and the jellied lamb should slide easily out of the mold. If it does not, repeat the entire process.

    4. Cut the lamb into ½-inch slices and arrange these in a row down the center of a platter, overlapping them slightly. Serve chilled.

    To Serve: 3 to 4 as appetizers or 6 to 8 as Chinese Meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Condiments » Gelatin
    Main Ingredient » Vegetables » Garlic
    Dish » Appetizers

     





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