Hui beef stew with chick-peas and anise (Niu rou fang zang) from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (page 231) by Jeffrey Alford and Naomi Duguid

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Notes about this recipe

  • Eat Your Books

    Lamb can be substituted for beef.

  • westminstr on December 17, 2013

    I made this on Sunday for us to eat during the week. On Sunday night when the stew was freshly made I loved it. I was worried the star anise would dominate but it didn't. I started from dried chickpeas and they held up well in the long cooking time -- their broth was delicious and the texture good as well. Unfortunately, when I reheated the stew for dinner on Monday, the flavors had become a bit stodgy to my palate, or maybe I was already tired of it after being exposed to the aroma for a long period of time

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