Bean Curd Stick Braised Lamb Belly, and Stuffed Chicken Wings

Why people make these dishes

The winter solstice is nearly here, and as the saying goes, “the solstice is bigger than New Year.” Homemakers prepare a fuller table so the whole family eats happily and feels that warm sense of togetherness. Nourilo shares two of his solstice favorites: bean-curd-stick braised lamb belly, and stuffed chicken wings. Chilled lamb belly and neck are tender cuts that braise beautifully; the bean curd sticks and winter bamboo shoot soak up the savory sauce, keeping the dish flavorful without feeling too greasy.

Method

Dish 1 — Braised lamb belly:

1. Blanch the lamb. Shell and blanch the bamboo shoot, then slice. Soak the fried bean curd stick in hot water to remove oil. Peel the water chestnuts.
2. Heat 2 tbsp oil and fry the minced ginger and garlic until fragrant. Add the lamb, bamboo shoot, water chestnut and longan and stir-fry.
3. Splash in wine, add water and seasoning. Bring to a boil, then braise over medium-low heat for 2 hours.
4. Add the bean curd stick; once it is tender and the sauce is thick, plate up.

Dish 2 — Stuffed chicken wings:

1. Debone the chicken wings. Marinate with melted maltose, white vinegar and light soy until flavorful, then air-dry.
2. Rinse and finely chop the celery, coriander and water chestnut; stir-fry with a little oil and salt until fragrant, then cool and stuff into the wings.
3. Heat oil and shallow-fry the wings until golden and cooked through, then arrange on a plate.

Nourilo’s Tips

Bean-curd-stick braised lamb belly is traditionally said to warm the middle and lower body and strengthen against weakness, and the stuffed wings are gently strengthening too. If deboning a whole wing is tricky, just remove the first-joint bone and stuff only the mid-section — far easier.