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Toothpick Lamb From a Sichuan Master Chef
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Toothpick Lamb From a Sichuan Master Chef (Yaqian Yangrou, 牙签羊肉)

Adapted from Zhu Jianzhong's Classic Sichuan Cuisine, published in China (in Chinese) in 2012
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking

Ingredients

  • 350 grams (3/4 pound) boneless lamb leg or lamb shoulder
  • 2 tablespoons Shaoxing wine
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 small shallot, minced
  • 2 thick slices ginger, crushed with back of a knife
  • bamboo or other heavy toothpicks
  • enough roasted rapeseed oil to shallow-fry or sub with a neutral oil
  • 6-8 dried xiaomila chilies or larger chilies cut in pieces
  • 1½ tablespoons cumin seed
  • 1 teaspoon Sichuan peppercorn more if not Mala Market
  • ½ tablespoon ground chilies
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon MSG
  • 2-3 tablespoons Sichuan chili oil or chili crisp
  • handful cilantro, torn into large pieces

Instructions

  • Trim lamb of any excess fat or silver skin. Cut it into small cubes no more than about 1 inch. Add lamb to a bowl of water and massage the lamb pieces, pouring off the water and repeating 3 times to wash the lamb. The water should run fairly clear and the lamb should turn from red to light pink.
  • Add wine, salt, baking soda, shallot and ginger, mix well and marinate lamb for 15-30 minutes. Then run a bamboo toothpick through the middle of each cube and out the other side, so that it protrudes on both sides. Lay the lamb pieces out on a paper towel to dry and pat off any excess liquid.
  • While lamb is marinating, add cumin seed and Sichuan peppercorns to a dry skillet and toast until fragrant. Remove from heat and cool, then add to a mortar and pestle (or spice grinder) and pound to a coarse powder. Add ground chilies, salt, sugar and MSG (if using), mix well and set aside.
  • Add enough oil to your wok or pot to shallow-fry and mostly submerge the meat, and heat oil to about 375°F. Add lamb and adjust heat to cook at a rapid bubble until the cubes are starting to brown. Add the dried chilies and cook briefly, then remove lamb and chilies with a spider or slotted spoon into a large bowl.
  • Spoon the chili oil or crisp over the lamb and mix well, then add the cumin spice mix and toss to coat. Gently mix in cilantro and remove to a serving plate.