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Ingredients 500g lamb shoulder (with bone)
3 pairs of chicken feet
200g chicken, chopped
1 tbsp sesame oil
120g matured ginger, thickly sliced
10 dried Chinese mushrooms, soaked
50g yok chuk
4 cloves garlic, keep whole with skin
12 seeded red dates
1½ tbsp kei chi
2.5 litres hot water Seasoning
1 tsp salt or to taste
½ tsp sugar or to taste
Method
Trim fat from lamb pieces, then chop into sizeable pieces. Scald lamb in boiling water for 5-6 minutes. Remove and set aside. Heat sesame oil and fry ginger until aromatic. Add the rest of the ingredients and pour in hot water. Bring to a boil. Reduce the heat and simmer for 1½-2 hours or until meat is tender. Adjust with seasoning to taste before serving.
