Chinese-braised veal
Tender and delicious veal that is slow-cooked in Asian aromatic spices and wine.
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Ingredients
- 2.2 kilograms cubed veal shoulder (or other stewing cut)
- 1 3/4 cup (350g) medium-grain rice
- 500 grams baby buk choy
- 2 teaspoons sesame oil
- 1 tablespoon toasted sesame seeds
- 1/4 cup (60ml) rice wine vinegar
- 1/4 cup (55g) caster (superfine) sugar
- 2 green onions, sliced thickly
- 1/4 cup fresh coriander leaves
- Chinese stock
- 1 orange (240g)
- 8 green onions, halved
- 10 cloves garlic, halved
- 75 grams piece fresh ginger, sliced thinly lengthways
- 1 1/2 cup (375ml) light soy sauce
- 1 1/2 litres water
- 2 cups chinese cooking wine (shao hsing)
- 10 star anise
- 4 cinnamon sticks
- 1 teaspoon sesame oil
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