Fujian Sha Cha Yang Za Tang

This richly spiced offal soup from the Fujian coastal tradition reflects the province's long maritime history and trade connections with Southeast Asia, incorporating sha cha (satay paste) — introduced by returned Fujianese overseas workers — into a warming lamb organ broth beloved in Quanzhou night markets.

Serves: 4

Ingredients

• 400g (14 oz) mixed lamb offal (liver, kidney, tripe), cleaned and sliced thin
• 2 tbsp (30ml) sha cha (Fujian satay paste)
• 1.5 litres (6 cups) lamb bone stock
• 3 cloves garlic, minced
• 2 cm (1 inch) fresh ginger, julienned
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp (5ml) sesame oil
• 2 stalks spring onion, sliced
• 1 small bunch fresh coriander, roughly chopped
• 1 tsp white pepper
• Salt to taste
• 2 tbsp (30ml) vegetable oil

Instructions

1. Blanch the offal in boiling water with a splash of Shaoxing wine for 3 minutes, then drain and rinse.
2. Heat vegetable oil in a large pot over medium-high heat. Fry garlic and ginger until fragrant, about 1 minute.
3. Add sha cha paste and stir-fry for 2 minutes until the oil turns red-orange and aromatic.
4. Pour in the lamb stock and bring to a boil. Add soy sauce, Shaoxing wine, and white pepper.
5. Add the blanched offal and simmer for 15–18 minutes until tender and the broth is deeply flavoured.
6. Taste and adjust salt. Finish with sesame oil.
7. Ladle into bowls and top with spring onion and fresh coriander.

Cook's Notes: Sha cha paste varies in heat — taste yours first. For a cleaner broth, skim frequently during simmering. Lamb kidneys should be soaked in cold water with a splash of vinegar for 20 minutes before blanching to remove any strong aroma.