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Qianlong Mutton with Sauce


Qianlong Mutton with Sauce
4 to 5 pounds mutton, loin preferred
2 Tablespoons minced scallions, divided into two parts
2 Tablespoons minced fresh ginger, divided into two parts
2 teaspoons whole peppercorns, divided into two parts
4 teaspoons salt
3 Tablespoons rice wine
4 Tablespoons dark soy sauce, divided into two parts
1 Tablespoon granulated sugar
1/2 cup chicken broth
1 teaspoon sesame oil
1. Put mutton, two quarts of water, and half of the scallions, ginger, and peppercorns, and all of the salt into a large pot; and bring this to the boil, then reduce the heat to a simmer. Remove any scum and continue simmering until the liquid is reduced to less than half its original volume, about two hours.
2. Then add the rice wine and one part of the soy sauce, and continue simmering until the liquid has barely two or three tablespoons left (about another hour). Then remove the meat, slice it, and arrange nicely on a heat-proof platter and steam it for fifteen minutes, then remove the platter from the steamer.
3. In a small pot, prepare a sauce putting the rest of the scallions, ginger, peppercorns (tied into a piece of cheesecloth), the soy sauce, sugar, chicken broth, and the sesame oil and bring to the boil and boil for one to two minutes. Discard the cheesecloth and its contents.
4. Pour the sauce over the meat, and serve.

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