Peking Sliced Lamb and Cucumber Soup
Ingredients
- 225 gram (8 oz) boned lamb, cut into 2.5 cm (1 inch) strips
- 1 tablespoon soy sauce
- pinch of MSG
- 1 teaspoon sesame oil
- 1 1/2 litres (2.5 pints) chicken stock
- pinch of salt
- pinch of freshly ground white pepper
- 1 cucumber, thinly sliced
- 1 1/4 tablespoon wine vinegar
Instructions
Place the lam strips in a bowl with the soy sauce, MSG and sesame oil and leave to marinate for 15 minutes. 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. Return the lamb to the pan and add the vinegar. Bring back to the boil and serve at once.