Minced Mutton with Orange and Lemon
Ingredients (Serve 4):
| Skinless and Boneless Mutton Leg | 180gm (about 4 1/2 teals) |
| Peeled Water Chestnut | 10 pieces |
| Soaked Dried Chinese Black Mushroom | 3 pieces |
| Onion | 1/2 piece |
| Chinese Celery | 1/3 stick |
| Chinese Parsley | some |
| Spring Onion | some |
| Orange Peel | for taste |
| Lemon Peel | for taste |
Seasonings:
| Canola oil | 1 tablespoon |
Thickenings:
| Chicken Stock | 80ml (about 1/3 cup) |
| Starch | 2 teaspoons |
| Fine Salt | 1 teaspoon |
| Ground White Pepper (Mixed well, set aside for later usage) | for taste |
Garnishing (Serve Separately):
| Lettuce Leave | 500gm (about 12 1/2 teals) |
Cooking Method:
| 1. | Mince the mutton leg. |
| 2. | Finely dice the water chestnuts, Chinese black mushrooms, onions and Chinese celery. |
| 3. | Finely chop the Chinese parsley, spring onions, orange peel and lemon peel. |
| 4. | In a preheated wok, add the oil, lightly sauté the onions and add the minced mutton. sauté frequently until light brown. Add the water chestnuts, Chinese mushrooms and Chinese celery. Continue sauté by adding the Chinese parsley, spring onions, orange peel and lemon peel. |
| 5. | Add thickenings and continue sauté. Plate the dish. |
| 6. | Serve with lettuce leaves. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute
