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Mongolian Hotpot

Fondue.Chef's picture
Ingredients
  Garlic 1 Clove (5 gm)
  Lean leg lamb 3 Pound (Or Fillets)
  Chicken broth 6 Cup (96 tbs)
  Grated ginger root 1 Teaspoon
  Chopped green onions 2 Tablespoon
  Spinach leaves 1⁄4 Pound, shredded
  Chinese cabbage 1⁄2 Pound, shredded
  Chopped coriander 2 Tablespoon
  Ramen noodles 1⁄3 Cup (5.33 tbs) (Dried)
For hot pot dipping sauce
  Soy sauce 6 Tablespoon
  Creamy peanut butter 3 Tablespoon
  Rice wine/Dry sherry 2 Tablespoon
  Chili powder 1 Dash
  Hot water 3 Tablespoon
Directions

Slice lamb thinly and arrange on two large plates.
Place broth in a medium-size saucepan with ginger and garlic; simmer 15 minutes.
Put green onions, spinach, Chinese cabbage, coriander and noodles in separate serving bowls.
Combine all ingredients for Hotpot Dipping Sauce in a small bowl then divide into 6 small dishes.
Pour broth into fondue pot, add green onions and bring to a boil.
Transfer fondue pot to the burner at the table.
Each person uses a fondue fork, but preferably a Chinese wire strainer, to hold pieces of food in the broth until cooked.
The cooked food is dipped in the sauce before eating.
Any remaining spinach and Chinese cabbage can be added to the pot at the end with the coriander and noodles.
When the noodles are tender the resulting soup is served in bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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