Lamb Soup w/ Daikon Radish (羊杂萝卜汤-三阳开泰)
1 hour 5 minutes
I like to use bone-in and skin-on lamb to make this soup. Both skin and bones provide lots of gelatin, making the soup rich and flavorful. This is the "清汤" style soup, which dedicates to the clean broth and the purest lamb taste, so we are not using any spices.
As a New Year dish, I named it "三阳开泰" to wish you an auspicious beginning.
- 3 lbs of lamb (preferably with bones and skin)
1/2 cup of all-purpose flour to rub the lamb
1/4 cup of Chinese cooking wine to rub the lamb
- 8 cups of water to simmer
- 1/2 of a purple onion
- 2 inches of ginger smashed
- 3 scallions
- 400 grams of daikon radish, julienned
White pepper to taste
- Salt or to taste
- 1/4 cup of diced cilantro (garnish)
- 1/4 cup of diced scallions (garnish)
- Put the lamb into a big pot filled with water. Turn the heat to high and bring it to a boil. Don't put on the lid yet, or the water will overflow.
- Use a mesh strainer to remove the foamy substance floating on the water,
- Transfer the lamb into a clay pot and add 8 cups of water, half a purple onion, 3 inches of smashed ginger, and three scallions.
- Simmer the lamb over low heat for 2 hours or until the lamb is tender.
- Discard the onion, scallion, and ginger.
- Fish out all the lamb meat and debone it if applicable to improve the eating experience.
- Cut the lamb meat into bite-size pieces and put them back in the clay pot along with the julienned daikon radish and salt to taste. Continue to cook for ten more minutes.
- Garnish with diced scallions and cilantro.