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| Sliced
Lamb and Cucumber Soup (Peking) |
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| 225 g (8 oz) boned lamb, cut
into 2.5 cm (1 inch) strips 1 tablespoon soy sauce pinch of MSG 1 teaspoon sesame oil 1.5 litres (2.5 pints) chicken stock pinch of salt pinch of freshly ground white pepper 1 cucumber, thinly sliced 1.25 tablespoons wine vinegar 1. Place the lam strips in a bowl with the soy sauce, MSG and sesame oil and leave to marinate for 15 minutes. 2. heat the chicken stock in a pan with the salt and white pepper. Bring to the boil, then add the lamb strips. Poach for 1 minute, then remove from the stock with a slotted spoon. Add the cucumber and bring to the boil once more. Reduce the heat and simmer gently for 2 minutes. 3. Return the lamb to the pan ans add the vinegar. Bring back to the boil and serve at once. |
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