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By Request
Betty Shimabukuro
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Hilton shares the Dragon’s brandy lamb
The Golden Dragon roared its last on Feb. 3. After 50 years, the Hilton Hawaiian Village's Chinese restaurant fell victim to a decline in business.
Another longtime local restaurant gone, but not forgotten.
"I am sad that my favorite Chinese restaurant ... is closing," wrote AnnaMarie Preston. "Many of us will definitely miss it."
Her favorite dish, ordered at every visit, was the Mongolian Lamb, "one of the best meat dishes I've ever eaten. PLEASE help me figure out how can I make this dish."
Quite a testimonial, with a plea in capital letters, no less. In the end, no figuring was necessary on my part, as the Hilton came through with the recipe.
The dish, from Golden Dragon chef Steve Chiang, centers on strips of lamb loin marinated in a mixture rich with brandy. The lamb is quickly stir-fried, then given another dose of brandy -- along with hoisin, soy sauce and sugar -- in a sauce.
Mongolian Lamb
6 ounces lamb loin, sliced
3 tablespoons vegetable oil
4 stalks green onion, in 2-inch pieces
1/2 piece ginger, in strips
» Marinade:
1 tablespoon cornstarch
1 tablespoon oil
1 tablespoon water
1 tablespoon brandy
» Sauce:
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon brandy
1 tablespoon sugar
1 tablespoon sesame oil
1/4 cup chicken stock
1 tablespoon cornstarch
Combine marinade ingredients and marinate lamb 2 hours.
To make sauce: Bring all ingredients to a boil, thickening with cornstarch. Set aside.
Heat wok and add vegetable oil. Add lamb and stir-fry until done. Add ginger and green onion, then add sauce. Serves 2.
Approximate nutritional analysis, per serving: 720 calories, 58 g total fat, 13 g saturated fat, 65 mg cholesterol, greater than 1300 mg sodium, 22 g carbohydrate, 1 g fiber, 10 g sugar, 16 g protein.
Send queries along with name and phone number to: "By Request," Honolulu Star-Bulletin, 500 Ala Moana, No. 7-210, Honolulu 96813. Or send e-mail to
bshimabukuro@starbulletin.com