Herbal Mutton Soup

Mutton is known to have “heaty” properties in TCM. It is great for confinement, during rainy days! Or just an excuse to eat some mutton 🙂
We simplified this dish by adding Huiji waist tonic and yu zhu instead of the usual long list of Chinese herbs. This makes the soup even more nourishing for the body. Doing that also helps to conceal some of the gamey taste of mutton that we love and hate.

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Ingredients

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1kg mutton (shank or shoulder)
20g ginger slices
20g ginger strips
Water for blanching
12red dates
3litres water
20g yu zhu (solomon's seal)
20g wolfberries
50ml huiji waist tonic
2tbsp light soy sauce
2pcs fried beancurd skins (toasted)
2tbsp rice wine
fresh coriander

Directions

1.

Add to boiling water 20g ginger slices and 2 tbsp rice wine
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2.

Blanch 1kg mutton (shank or shoulder) for 5 minutes, drain and set aside
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3.

Boil 3 litres water in pot, next add 20g yu zhu (solomon's seal), 12 red dates and 10g of ginger strips
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4.

Add blanched mutton to pot, with 50 ml huiji waist tonic and 2 tbsp light soy sauce
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5.

Bring to boil, cover and simmer on low heat for 2½ hours
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6.

Add 20g wolfberries and cook for another 5 mins
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7.

Serve with fried beancurd skins, ginger strips and fresh coriander
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