Braised Chinese Lamb 红烧中羔羊

  • 1 Kg (~2 lbs) boneless leg of lamb, cut into 2-inch pieces
  • 2 cloves garlic
  • 2 green onions
  • 2 slices ginger
  • 240 ml (1 cup) water
  • 60 ml (1/4 cup) chicken broth
  • 1 Tbsp Chinese rice wine or dry sherry
  • 60 ml (1/4 cup) dark soy sauce
  • 2 tsp light soy sauce
  • 2 Tbsp hoisin sauce
  • Salt, to taste
  • 2 tsp granulated sugar, or to taste
  • 2 Tbsp oil for stir-frying, or as needed

  1. Boil the lamb in water for 5 minutes. Drain.
  2. Mince the garlic. Cut the green onion into thirds.
  3. Heat the wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic, ginger and green onion. Stir-fry until aromatic, then add the lamb. Brown for a minute. 
  4. Add the water, chicken broth, rice wine or sherry, dark soy sauce, light soy sauce and hoisin sauce.
  5. Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 1 1/2 hours. 
  6. Stir in the sugar and cook for another 30 minutes, or until lamb is tender. Serve hot.