Ingredients:
  • 1 Kg  (2 1/2 lbs) boneless leg of lamb, cut into 5 cm (2-in) pieces
  • 2 cloves garlic
  • 2 green onions
  • 2 slices ginger
  • 240 ml (1 cup) water
  • 60 ml (1/4 cup)  chicken broth
  • 1 tablespoon Chinese rice wine or dry sherry
  • 60 ml (1/4 cup) dark soy sauce
  • 2 teaspoons light soy sauce
  • 2 tablespoons hoisin sauce
  • Salt
  • 2 teaspoons granulated sugar
  • 2 tablespoon oil for stir-frying, or as needed

Method:
  1. Boil the lamb in water for 5 minutes. Drain.
  2. Mince the garlic. Cut the green onion into thirds.
  3. Heat the wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic, ginger and green onion. Stir-fry until aromatic, then add the lamb. Brown for a minute.
  4. Add the water, chicken broth, rice wine or sherry, dark soy sauce, light soy sauce and hoisin sauce.
  5. Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 1 1/2 hours.
  6. Taste and add salt if desired. Stir in the sugar and cook for another 30 minutes, or until lamb is tender.

    Serve hot.