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Jellied Lamb
(Tung - Yang - Jou)
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This is a modernized version of a classic Chinese dish. The original recipe did not, of course, use packaged gelatin but fresh pork rind, chopped fine and cooked for hours until it turned to jelly.
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| What You Need: |
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1 pound lean boneless lamb
4 large garlic cloves, unpeeled
1 teaspoon salt
2 teaspoons soy sauce
¼ cup Chinese rice wine, or pale dry sherry
1 whole star anise or 8 sections of star anise
1 envelope unflavored gelatin
¼ cup cold water
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| How To Cook: |
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PREPARE AHEAD:
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1. With a cleaver or sharp knife, trim the lamb of any fat and cut the meat into 1-inch cubes.
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2. Crush the garlic cloves, one at a time, by placing the flat of a cleaver, the side of a large knife blade or even a wooden kitchen mallet over a clove and giving it a sharp blow with your fist. Remove and discard the garlic peel.
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3. In a heavy 1- to 2-quart saucepan, combine the lamb, salt, soy sauce, garlic, wine, star anise and enough cold water to cover the lamb pieces.
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4. Bring to a boil over high heat, skimming off any foam or scum as it rises to the surface. Then reduce the heat to low and simmer the lamb, partially covered, for about 1½ hours, or until the meat is soft enough to be shredded with chopsticks or a fork.
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5. Then remove and discard the garlic cloves and star anise, and, with a slotted spoon, transfer the cubes of lamb to a large mixing bowl, shred the cubes into tiny pieces and set the cooking liquid aside.
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6. Pour the unflavored gelatin into ¼ cup of cold water and let it soften for about 5 minutes.
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7. Stir the softened gelatin into the lamb's cooking liquid, bring to a boil and simmer, stirring constantly, a moment or two until the gelatin has completely dissolved.
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8. Turn off the heat and stir in the pieces of lamb. Pour the mixture into a 2½-by-5-inch loaf mold or 1-quart heatproof bowl. Refrigerate for at least 4 hours, or until it has set and is completely firm.
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TO SERVE:
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1. Run a sharp knife around the inside of the mold to loosen the jellied lamb around the edges, and dip the bottom of the mold in hot water for a few seconds.
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2. Then wipe the outside of the mold completely dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, turn the plate and mold over.
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3. Rap the plate on a table, and the jellied lamb should slide easily out of the mold. If it does not, repeat the entire process.
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4. Cut the lamb into ½-inch slices and arrange these in a row down the center of a platter, overlapping them slightly. Serve chilled.
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