Ingredients:

• Lamb Chops, 500 grams (washed thoroughly and rinsed)
• Hoisin Sauce, 10 grams (2 teaspoons)
• Salt, 5 grams (1 teaspoon)
• Sugar, 3 grams (1/2 teaspoon)
• Cooking Oil, 1 tablespoon
• Onions, 2 grams
• Ginger, 2 grams
• Garlic, 2 grams
• Ciba Chilli Paste, 20 grams (4 teaspoons)
• Beer, 500ml
• Konjac, 100 grams (washed and cut into chunks)
• Dried Bean Curd, 10 grams (soaked in water and rinsed)

Instructions:

1. In a bowl, place in lamb chops and add hoisin sauce, salt and sugar. Mix well and set it aside.
2. In a Thermos® Shuttle Chef® inner pot, heat cooking oil with onions, ginger and garlic till fragrant.
3. Add marinated lamb chops and stir fry for 2 minutes till fragrant. Add some water and bring it to a boil. When boiling, remove lamb chops from inner pot and set them aside.
4. Add ciba chilli paste and beer, and bring it to boil. When boiling, place lamb chops back into the inner pot. Bring it to boil and simmer for 25 minutes.
5. After 25 minutes and when boiling, close inner pot with lid and transfer it to the Shuttle Chef® outer pot. Let it sit aside for 2 hours.
6. Before serving, bring contents in the inner pot to a boil, add konjac and dried bean curd. Bring it to another boil and simmer for 5 minutes.

Tips:

• You may replace the chilli paste with any paste of your preference.

Photo and recipe courtesy of Thermos China.