Lamb Soup (Yang Geng)
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- cooked lamb
- chicken stock (高湯 — a refined broth)
- bamboo shoot
- fragrant mushroom (香蕈 — shiitake or similar cultivated variety)
- Chinese yam (山藥)
Instructions
- Dice cooked lamb into small cubes the size of game dice.
- Braise lamb in chicken stock together with diced bamboo shoot, fragrant mushroom, and Chinese yam until all ingredients are tender and flavors have melded.