Hand-pulled lamb chop rice, as the name suggests, is a delicious dish made with lamb and rice as the main ingredients, carefully prepared. The lamb in the plate is grilled on a hot iron plate until golden brown and crispy, releasing a mouth-watering aroma. The rice, steamed in the rising heat, becomes soft and tender. What makes this dish unique is the perfect combination of the rich flavor of the lamb and the silky texture of the rice, creating a delightful and unforgettable taste.
Ingredient for Hand-pulled lamb chop rice
| Mutton chop | 500g |
| Ginger | 10g |
| Carrot | 80g |
| Onion | 60g |
| Rice | 300g |
| Cooking wine | 10g |
| Chicken powder | 1g |
| Salt | 3g |
| Pepper powder | 1g |
| Oyster sauce | 5g |
Steps:
1.Separate 500g lamb chops and chop them into small pieces. This step allows better penetration of the seasoning, making it more flavorful. Add sliced ginger to the lamb chops, which helps eliminate the gamey taste and enhance the overall taste and texture. This preparation makes the lamb chops easier to cook and more delicious.
2.Cut carrots into strips for easier cooking and to add texture and color to the dish. Similarly, cut onions into strips to enhance the flavor. Additionally, prepare 300g of rice, thoroughly wash it to remove impurities and excess starch, ensuring a fragrant, soft, and delicious final result.
3.In a pot, add enough water and about 5g of cooking wine, along with ginger slices. Bring it to a boil over high heat and cook for a while to remove any blood from the lamb. Once the water boils, skim off any impurities using a skimmer. After the lamb chops are cooked, remove them and rinse them with clean water for later use. This process ensures cleaner and more flavorful lamb chops.
4.Heat a pan and add some oil. When hot, add a portion of onion strings and fry until fragrant, then remove them using a skimmer and set aside. Next, add the cut carrots and the remaining onion strings to the pan and stir-fry evenly. When the carrots are slightly cooked, add the lamb chops to the pan and continue stir-frying to mix all the ingredients thoroughly for balanced flavors.
5.Add an appropriate amount of water to the pan and start seasoning. Add 5g of cooking wine, 1g of chicken powder, 1g of pepper powder, and 5g of soy sauce. Stir-fry the ingredients evenly to ensure they absorb the flavors. Then cover the pan, reduce the heat to medium-low, and let the dish simmer for 15 minutes. This step allows the ingredients to absorb the flavors and maintain their tender texture, resulting in a rich and delicious dish.
6.Place the rinsed rice in an electric rice cooker. Then add the simmered lamb chops and pour in the broth. Start cooking the rice. Once the rice is cooked, serve it together with the lamb chops on a plate. Now you can enjoy the delicious combination of rice and lamb chops! This pairing provides a unique taste and a rich flavor experience.
Tips:
- Marinating in advance: Marinate the lamb chops with salt, pepper, garlic, ginger, or other seasonings in advance to enhance the meat’s freshness and texture.
- Control cooking time and heat: Depending on the size of the lamb chops and personal preference, control the simmering time and heat to ensure well-seasoned and tender lamb chops.
Hand-pulled lamb chop rice is not just a dish; it is also a reflection of emotions. It symbolizes family gatherings and the warmth of kinship. In the cold winter days, sitting together with loved ones, savoring this dish is undoubtedly the epitome of a beautiful life. Moreover, this dish carries rich cultural connotations. From the grasslands to urban areas, from the East to the West, hand-pulled lamb chop rice has become a beloved delicacy due to its unique charm.