‘Ah, Sweet as Honey’

Name: ‘Ah, Sweet as Honey’
Yield: Serves 6
Cuisine: China
Ingredients: 15 ml (1 tbsp) peanut or vegetable oil; 30 ml (2 tbsp) sesame oil; 30 ml (2 tbsp) sweet bean sauce; 9 ml (1¾ tsp) ginger juice; 10 ml (2 tsp) tapioca or potato flour; 450 g (1 lb) well-trimmed fillet of lamb from the leg; 30 ml (2 tbsp) sugar; 5 ml (1 tsp) tapioca or potato flour; 300 ml (10 fl oz/1¼ cups) vegetable oil; 15 ml (1 tbsp) thick or dark soy sauce; 10 ml (2 tsp) Chinese rice vinegar; 15 ml (1 tbsp) Shaoxing wine or medium dry sherry

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

The Empress Dowager Cixi (Tz’u-hsi) virtually ruled China during the second half of the 19th century, even though the reigning monarchs were first Emperor Tongzhi, her son, and then Emperor Guangxu, her nephew. From information gleaned from private diaries at court, her wielding of political power was matched only by her love for food. The Western Imperial Kitchen, which catered exclusively for her every culinary whim, was manned by chefs hand-picked by her. Unlike some of her more virtuous

Ingredients

Asia
China
Main course

Ingredients

Method