Braised Lamb and Fried Tofu Stick Claypot

Why people make this hotpot

When the temperature drops, Nourilo reaches for lamb. In Chinese food therapy, lamb is considered one of the most warming foods available — it is traditionally used to fortify the spleen and stomach, support kidney yang (the body’s inner warmth), and benefit those who feel the cold acutely, have a weak digestion, or suffer from lower back discomfort in cold weather. This claypot version pairs the lamb with fried tofu sticks (fu zhu) that have been soaked until silky soft, water chestnuts to help cut the gamey flavor, and winter bamboo shoot for texture. Everything comes together in a claypot on the table, bubbling hot.

Method

1. Cut the lamb into pieces and blanch in boiling water for a couple of minutes; drain and set aside.
2. Soak the dried tofu sticks in cold water until softened; drain.
3. Peel the water chestnuts. Remove the shell from the bamboo shoot, blanch briefly in boiling water, then slice.
4. In a wok, heat oil over medium-high heat. Add the ginger and garlic slices and stir-fry until fragrant.
5. Add the lamb, bamboo shoot and water chestnuts and stir-fry together. Splash in rice wine.
6. Season with soy sauce and other condiments, add water to cover, and braise on low heat for about 90 minutes until the lamb is tender.
7. Transfer the soaked tofu sticks into a claypot. Add the large spring onion and julienned red chili. Pour in the braised lamb and all its braising liquid.
8. Bring everything to a simmer in the claypot for about 10 minutes, then bring to the table and serve bubbling hot.

Nourilo’s Tips

Do not serve lamb with pumpkin in the same meal — this pairing is traditionally considered to cause bloating and qi stagnation. Adding water chestnuts during braising is an effective way to reduce any gamey aroma from the lamb — Nourilo recommends this trick whenever cooking lamb.