Cotton Lamb Lung

Name: Cotton Lamb Lung
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 lamb lung; 4 egg whites; 25g dry starch (sieved fine); water starch, a pinch; 1g salt; 1g ground Sichuan pepper; chopped scallion, a pinch; minced ginger, a pinch; MSG, a pinch; 250g clear broth

Lamb lung strips are coated in egg white foam, steamed, then finished with a drizzle of thickened starchy sauce. The dish has a cotton-like appearance and a soft, tender, delicious texture.

1h 0m

Easy

0 favorites

Ingredients

lamb lung 1

egg whites 4

dry starch (sieved fine) 25g

water starch a pinch

salt 1g

ground Sichuan pepper 1g

chopped scallion a pinch

minced ginger a pinch

MSG a pinch

clear broth 250g

Instructions

Prepare the Lamb Lung

Wash the lamb lung thoroughly, place in a soup pot and cook until tender. Cut into 1.5-inch long, 1cm square strips, transfer to a bowl, and marinate with 1g salt, ground Sichuan pepper, minced ginger, and scallion segments (each a pinch) until flavorful. Remove and pat dry with a clean cloth.

Make the Egg White Foam Batter

Place the four egg whites in a bowl and beat with chopsticks until stiff enough to hold the chopsticks upright. Add the dry starch and mix until evenly combined.

Steam the Lung Strips

Dip each marinated lung strip evenly in the egg white foam batter and arrange in a bowl. Steam in a steamer (do not seal the lid tightly) for 5 minutes until cooked through, then remove from the heat.

Prepare the Sauce and Pour Over

Place 250g of clear broth in a small pan over heat, add the salt and MSG, thicken with a little water starch, drizzle with a touch of hot oil, and pour the sauce over the steamed lung strips. Serve immediately.