Clay Pot Lamb Head

Name: Clay Pot Lamb Head
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 1 Cleaned lamb head (approximately 2500g, with residual hair and debris removed); 5 g Rehydrated shiitake mushrooms; 4 Bok choy hearts (blanched); 1250 g Chicken broth; 2 g Salt; 3 g Ginger juice (used in stages); 60 g Cooking wine (used in stages); 5 g MSG; 3 g Sugar; 10 g Scallion segments; 10 g Ginger slices; 150 g Milk; 25 g Wet cornstarch (diluted for thickening); 150 g Rendered chicken fat (used in stages)

A cleaned lamb's head is slowly simmered in chicken broth until the broth turns milky white, the meat becomes tender enough to fall off the bone, and the aroma is rich and inviting.

1h 20m

Easy

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Ingredients

Cleaned lamb head (approximately 2500g, with residual hair and debris removed) 1

Rehydrated shiitake mushrooms 5 g

Bok choy hearts (blanched) 4

Chicken broth 1250 g

Salt 2 g

Ginger juice (used in stages) 3 g

Cooking wine (used in stages) 60 g

MSG 5 g

Sugar 3 g

Scallion segments 10 g

Ginger slices 10 g

Milk 150 g

Wet cornstarch (diluted for thickening) 25 g

Rendered chicken fat (used in stages) 150 g

Instructions

Prepare the Lamb Head

Remove the residual hair and debris from the lamb head, wash off any blood with warm water, and place it in a pot of boiling water. Once the water returns to a boil, skim off the foam, and cook until about 70% tender, then remove. Carefully debone, take out the lamb eyes and brains, remove the blood vessels and fatty glands, peel off the tongue skin, and strip off the ear skin. Then cut each lamb eye into 3 pieces, and together with the lamb head meat and lamb tongue (all torn into pieces), blanch in boiling water two or three times. Drain well, and set the lamb eyes aside separately. Blanch the shiitake mushrooms and bok choy hearts in boiling water separately and set aside.

Prepare the White Broth

Place 50 g of the rendered chicken fat in a soup ladle over high heat. When hot, add the scallion segments and ginger slices, and fry until golden yellow. Pour in 10 g cooking wine, add the chicken broth, and bring to a boil for about 2 minutes. Remove the scallion segments and ginger slices.

Simmer in Clay Pot

Add the remaining 100 g of rendered chicken fat and bring the broth to a rolling boil so the oil and broth fully emulsify into a white broth. Pour into a large clay pot, add the lamb head meat, and simmer for 4–5 minutes. Add the salt, 5 g cooking wine, 1 g ginger juice, and shiitake mushrooms, and cook for another 4–5 minutes.

Finish the Dish

Once the lamb is tender and the broth has thickened, add the sugar, lamb eyes, bok choy hearts, milk, and MSG in succession. Thicken with the diluted wet cornstarch and serve.