• Chinese Yam 300.0 g
  • Carrot 100.0 g
  • Goat Meat 300.0 g
  • Ginger 10.0 g


  • Knorr Chicken Powder 1kg 20.0 g
  • Knorr Meaty Granules 5kg 15.0 g
  • Pepper 1.0 g
  • Glutinous-Rice Wine 10.0 ml
  • Shallots 10.0 g
  • Hoang ky herb, sliced 10.0 g
  • Ligusticum wallichi franch 10.0 g
  • Carrot
  • Ashweed 5.0 g
  • Ceylon / Vine Spinach 150.0 g
  • Wormwood 100.0 g
  • Garlard chrysanthemum 150.0 g
  • Knorr Beef Broth Base 1.5kg 20.0 g


  • Wolfberry 3.0 g
  • Jujube 10.0 g
  1. Preparation

    • Peel Chinese yam, rinse, cut into bite-sized pieces and fry slighly.
    • Peel carrot, rinse, trim flower - shaped, cut into bite-sized pieces.
    • Rinse goat meat, slice into bite-sized pieces.
    • Julienne ginger.
  2. Cooking

    • Marinate goat meat with Knorr Chicken Powder or Knorr Meaty Granules, pepper, glutinous-rice wine, julienned ginger until evenly coat.
    • Stir-fry shallot, add goat meat, then stir water to stew, constantly skim.
    • Putstewed-broth, boil and season Knorr Beef Broth Base, Chinese yam, carrot, and spices and herbs such as ligusticum wallichi franch, hoang ky herb, ash weed and rock sugar, boil. Season again to taste.
  3. Serve

    • Put goat meat, carrot, chinese yam into clay pot. Add wolfberry, jujube, ladle broth and add perilla leaf.
    • Serve hot with vegetables and rice vermicelli, dip with mixed white fermented soya bean and chilli paste.

    *Tip: Fresh chinese yam is usually available in summer fall. In other months, use dry chinese yam to reduce food cost.