Braised Three Whites
A dish of cooked mutton, bamboo shoot slices, and Chinese cabbage, steamed and finished with a glossy sauce—pale in color, tender in texture, and savory in flavor.
Ingredients
cooked fatty and lean lamb
200g
water-blanched bamboo shoots
150g
clean cabbage stems (or water radish)
250g
water starch
to taste
salt
to taste
Sichuan pepper water
to taste
MSG
to taste
scallion segments
to taste
garlic slices
to taste
ginger slices
to taste
star anise
to taste
fresh broth
chicken oil
Instructions
1
Prepare Main Ingredients
Cut the cooked lamb into strips 3 cm long and 1 cm wide; slice the water-blanched bamboo shoots on the bias, blanch in hot water then drain thoroughly; remove the roots, tips, and outer leaves from the cabbage (or small cabbage or water radish), split the inner white stems in half lengthwise, cook in fresh broth until half tender, drain, then cut into strips 3 cm long and 1 cm wide.
2
Arrange and Steam
Take a large bowl and divide the ingredients into three equal portions: neatly arrange one portion of lamb strips, one portion of bamboo shoot slices, and one portion of cabbage strips in the bowl. Mix fresh broth, salt, MSG, and Sichuan pepper water to make a seasoned broth with appropriate saltiness, pour it into the bowl. Top with scallion segments, garlic slices, ginger slices, and star anise, then steam for 30 minutes. Remove from the steamer, discard the aromatics, invert onto a serving plate, and discard the original cooking broth.
3
Thicken Sauce and Serve
Place a wok over heat with the strained clear broth, add salt, MSG, and Sichuan pepper water. When the broth comes to a boil, skim off any surface foam, thicken with water starch, drizzle with chicken oil, then pour over the three main ingredients on the plate to serve.
