Directions

To Cook

1. Put all spice mix into a muslin bag and tie up the bag securely.
2. Bring a pot of water to the boil. Add lamb and boil for 1-2 mins, then drain. Rinse with warm water, set aside.
3. Heat vegetable oil in a wok. Sauté spring onion and ginger until fragrant. Add lamb pieces and stir-fry until meat is browned. Transfer lamb to a large sauce pan. Add red chilli, Chinese rice wine, bag of spice mix, water, spare rib sauce, dark soy sauce, sugar and bring to the boil. Cover the pot and braise lamb over low heat for 1 hr or until meat is tender.
4. Remove bag of spice mix. Add chicken powder, white vinegar and salt. Cook until the sauce thickens. Garnish with spring onion and serve this dish with steamed Jasmine rice or Chinese buns (man tou).