Name: Hongshao Yangrou (Braised Goat Casserole)
Yield: Serves 6 as Part of a Chinese Meal, or 3 as a Single Dish.
Cuisine: China
Ingredients: 4 spring onions; 900 ml–l 1/3½-4 pt of water, or more; 1½ tablespoons whole Sichuan peppercorns, roasted; 4 whole star anise; 350 ml/12 fl oz chicken stock; 1 teaspoon Freshly ground black pepper; 4 tablespoons rice wine or dry sherry; 2 tablespoons dark soy sauce; 2 cinnamon bark pieces or cinnamon sticks; 3 tablespoons sugar; 1.4 kg/3 lb boneless goat or lamb shoulder, rind removed; 3 tablespoons fermented bean curd; 4 slices peeled fresh ginger root; 3 tablespoons hoisin sauce; 2 teaspoons salt; 3 tablespoons light soy sauce

Preparation info

Serves
6
as Part of a Chinese Meal, or 3 as a Single Dish.

Difficulty
Easy

Appears in

The Taste of China

By Ken Hom

Published 1990

About

Although goat dishes may be found in many places, most Chinese find goat not to their taste. It is primarily eaten in the western regions of China, probably reflecting Muslim influence. Here is a recipe from the western province of Yunnan in which goat, or even lamb, is braised in a casserole with an array of spices and other seasonings. The casserole makes a hearty meal in itself, but it can also serve as part of a larger meal. Since the dish reheats well, you could make it well ahead o