Celebrate the Year of the Rooster with this delicious Asian sticky lamb recipe from Crock-Pot. Plus, we bring you cooking tips from professional chef, Ken Hom to help you cook up a Chinese banquet in style…
Follow the recipe below to create your own Chinese New Year feast:
Asian sticky lamb recipe from Crock-Pot
Ingredients (serves 6)
• 1.5-2kg leg or boned shoulder of lamb
• 1 tbsp vegetable oil
• Thumb sized piece of ginger, peeled and finely chopped
• 2 large cloves of garlic, finely chopped
• 1 red chilli, finely chopped (use chilli to your preference of heat)
• 3 star anise
• 2 lemon grass stalks, bashed
• 200ml sweet chilli sauce
• 100ml rice wine vinegar
• 150ml dark soy sauce
• 1 tbsp sesame oil
• To serve – shredded spring onions, toasted sesame seeds, rice noodles or fried rice, steamed Asian greens.
1. In a suitable bowl mix all the sauce ingredients together and set aside.
2. Heat a suitable sized frying pan until hot (this needs to fit the lamb in one piece). Add the vegetable oil.
3. Remove the lamb from its packaging, place carefully into the frying pan and sauté on all sides until golden. Place the lamb into the removable bowl, pour over the sauce and cook on low for 7-8 hours or high for 6-7 hours.
4. Once the lamb has finished cooking, carefully remove from the bowl and set aside to keep warm. (If you would like your lamb crispy, place on a baking sheet and cook in a hot oven for 10 minutes).
5. Remove the star anise and lemon grass from the sauce, adjust seasoning and thicken if required with a little cornflour mixed with water.
6. Serve the lamb on a warmed plate with 2 forks for shredding, a separate jug of the sauce and some of the serving suggestions above.
Cooking tips from Ken Hom
Celebrity chef, Ken Hom who was awarded an OBE as a recognition of his achievements and the impact he has made in Chinese cuisine in the UK also has an exclusive and exciting cooking range with Debenhams.
To help you along the way, ensuring a stress-free cook, we bring you wok tips from the professional American chef himself:
- Chop and prepare all ingredients in advance
- Heat your wok until it is hot before adding any oil
- Stir-fry your meats first, then drain
- Add your aromatics first (ginger, garlic, onions), then your vegetables
- Never add more oil but instead a couple of tablespoons of water or wine
- Use the lid on the wok to speed up cooking
- Test your vegetables with the point of a small knife
- Return your meat to the wok when your vegetables are cooked
- Add your sauces at the end of the cooking
- Always remember, stay calm and never panic!
Get equipped for the occasion and shop our Chinese New Year cooking accessories.