This is one of the most unusual dishes I’ve ever encountered in China and delicious as well. A northern Chinese inspired recipe, the tender goat meat was coated with spiced cornmeal and gently steamed, then served in a bamboo steamer lined with linen cloth. On my return home I was surprised at its ease of preparation. I have, used lamb in place of the rather more robust goat meat, although I wish everyone could also taste it made with goat.
In a medium-sized bowl, combine the cornmeal, five-spice powder, ground Sichuan peppercorns, and salt. Mix well and set aside.
Cut the lamb into thin strips, about
Lay the lamb in a large baking tray and toss with the cornmeal mixture to coat evenly. Arrange the lamb on a plate.
Set up a steamer or put a rack into a wok or deep pan. Fill the steamer with about
Serve at once.
© 1990 Ken Hom. All rights reserved.