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BAKED MUTTON WITH CHU HOU PASTE
(Serving Size 4)

Cooking Method
Baking

INGREDIENT
- Mutton 1½ kg
- Chopped Baby Garlic 10 each
- Thick Piece Ginger 10 each
- Soaked Chinese Mushroom 10 each
- Tael Bamboo Shoot 250 g
- HAC Water Chestnut 10 each
- Leek 1 each

SAUCE
- Pun Chun Chu Hou Sauce 2 tbsp
- Pun Chun Ground Bean Sauce 2 tbsp
- Pun Chun Chicken Stock 2 cups
- Rock Sugar ½ tsp
- Adequate amount of Water

INSTRUCTIONS
1. Cut mutton into pieces, blanch for 10 minutes, rinse suet and drain.

2. Heat up the wok, add 1 tbsp oil, saute ginger and garlic, saute the pieces of mutton in low heat, add the soaked mushroom, tael bamboo shoot and water chestnut stir-fry until dry. Removed from the wok.

3. Heat up the wok again, add 1 tbsp oil, saute Chu Hou sauce , ground bean sauce, then sprinkle wine. Add the cooked mutton and others into the wok, stir-mix together.

4. With a hot pot, put in the water, stock and the rock sugar, add the cooked mutton and the others for boil in low heat until mutton tender put the leek on top.

5. Serve with sauce made from Pun Chun preserved beancurd, 4 each, sesame oil 1 tsp, chili sauce 2 tbsp, and some fresh lemon leaves as dipping.

Recipe adapted from Pun Chun - www.punchun.com

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