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Mongolian Pot

American.foodie's picture
Mongolian pot is a chicken recipe made in true mongolian style! Prepared with thin strips, the chicken is flavored with soy sauce and ginger and cooked in hot chicken broth along with vegetables. The mongolian pot also has mushrooms in the broth which is tinged with a hint of garlic.
  Whole chicken breasts 2 , skinned and boned
  Soy sauce 4 Tablespoon, divided
  Minced ginger root 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Condensed chicken broth 10 1⁄4 Ounce (2 Cans)
  Water 40 Ounce (4 Soup Cans)
  Garlic clove 1 Large, minced
  Cabbage 1⁄2 Pound, cut into 3/4-inch chunks
  Spinach 3⁄4 Pound, trimmed, washed and drained
  Green onions and tops 3 , cut into 1-inch lengths and slivered
  Vermicelli/Thin spaghetti 4 Ounce, cooked, drained
  Mushrooms 1⁄4 Pound, sliced

Cut chicken into thin strips.
Combine 2 tablespoons soy sauce, ginger and sugar in medium dish; stir in chicken.
Let stand 15 minutes.
Meanwhile, combine chicken broth, water, remaining 2 tablespoons soy sauce and garlic in deep electric skillet or electric wok; bring to boil.
Reduce heat; keep broth mixture hot.
Arrange cabbage, spinach, green onions, vermicelli and mushrooms on platter.
Using chopsticks or tongs, let individuals select and add chicken, vegetables and vermicelli to hot broth.
Cook chicken until tender, vegetables to desired doneness and vermicelli until heated through.

Recipe Summary

Main Dish

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Mongolian Pot Recipe