Sunday, September 20 2020


Guang Dong Stewed Mutton with Chu Hou Paste

Update: October, 28/2018 - 09:00
Guangdong Stewed Mutton
Viet Nam News

with chef Nguyễn Văn Tuân from Fortuna Hotel Hanoi

An easy-to-make dish to welcome the onset of winter. Cheers!

Ingredients: serves 4

  • 500g Black mutton belly (cut into rectangular pieces
  • 150g Bean curd sticks
  • 50g Chinese mushrooms (soaked, cut into thick slices)
  • 50g Ginger, sliced
  • 10g Garlic
  • 4 tbsp Chu Hou paste 
  • Adequate water

For marinade:

- 1 tbsp premium dark soy sauce 

- 30g rock sugar

Chef Tuân


  • Stir-fry mutton belly thoroughly without adding oil.  Remove and blanch in boiling water.  Drain and set aside.
  • Deep-fry bean curd sticks. Soak in boiling water until soft.  Drain and cut into medium sections.
  • Saute ginger and garlic in an earthen pot. Add Lee Kum Kee Chu Hou paste, mutton belly and fry until fragrant. Add seasoning mix and water. Stew on low heat for about 1.5 hours. Add Chinese mushrooms, bean curd sticks and stew for 10 more minutes until soft.
  • Serve with Chinese lettuce, fermented bean curd, shredded red chili and lemon leaf.

You can enjoy the dish at Fortuna Hotel, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn |


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