1 piece of ginger; 600g lamb, 1 stalk of leek, 1 stalk of bok choy, 1 daikon radish, some rice vinegar, 2 cups of water, 2 cups of stock.
SEASONINGS:
2t salt, 1T rice wine, some ground white pepper.
PREPARATION :
1. Rinse and slice ginger; Rinse and cut leek into sections; Peel, rinse and cut daikon radish into pieces.
2. Rinse and soak bok choy in water for 30 minutes; Remove and cut into 4 equal pieces.
3. Rinse lamb; Discard the backbone; Cut into small pieces; Blanch in boiling water with rice vinegar for 2 minutes; Remove; Rinse in running water; Drain.
4. Pour water and stock to a wok; Add ginger; Bring to the boil over a high heat; Add the lamb and daikon radish; Bring to the boil over a high heat again; Cook over a low heat for 50 minutes; Add bok choy and seasonings; Cook over a high heat for 3 minutes; Add leek and cook over a high heat for 1 minute. Ready to serve.
COOKING TIPS:
The musky taste of lamb/goat comes from the backbone and fat. Blanching in boiling water with rice vinegar can reduce the musky taste.
