Ingredients:
• 2 pounds lamb stew meat or boneless lamb leg (cut into 2-inch chunks)
• 1 tablespoon peanut or vegetable oil
• 4 green onions (cut into 2-inch pieces)
• 1 thumb fresh ginger (sliced)
• 2 dried Chinese red chilies
• 4 tablespoons light soy sauce
• 1 tablespoon dark soy sauce (for that deep, red-amber color)
• ¼ cup Shaoxing wine
• 1 tablespoon rock sugar (or 1 teaspoon granulated white sugar)
• 2 star anise pods
• 1 small cinnamon stick
• ¼ teaspoon Sichuan peppercorns (optional, for a subtle numbing hint)
• 6 cups water
Directions:
• Heat the oil in a large Dutch oven or a heavy-bottomed wok over high heat.
• Add the lamb chunks in a single layer (work in batches if your pot is small to avoid crowding).
• Sear until the pieces are golden brown on both sides, then transfer the lamb to a plate and set aside.
• Lower the heat to medium.
• In the remaining oil left in the pot, add the green onions, ginger slices, dried chilies, and Sichuan peppercorns. Stir-fry for about 30 seconds until you can smell the strong fragrance.
• Pour the 6 cups of water into the pot, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom.
• Add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, star anise, and cinnamon stick.
• Turn the heat up to high and bring the liquid to a rolling boil.
• Return the seared lamb back into the boiling pot. Once it returns to a boil, cover the pot tightly with a lid and reduce the heat to low.
• Let it simmer gently for 1 hour and 15 minutes, or until the lamb is tender enough to pierce easily with a fork.
• Remove the lid and turn the heat back up to high.
• Let the liquid boil rapidly for 10–15 minutes, stirring occasionally, until the sauce reduces significantly into a glossy, rich, dark amber glaze that coats the meat.
• Discard the ginger slices and star anise.
• Transfer the lamb to a deep bowl, spoon the rich reduction over the top, and serve immediately alongside hot jasmine rice and steamed baby bok choy to soak up the sauce.
