Mongolian Hot Pot
|Lean lamb||3 Pound, thinly sliced (4 Kilograms)|
|Bean thread noodles||4 Ounce (110 Grams, Transparent Style)|
|Spinach||8 Ounce (225 Grams)|
|Chinese leaves||8 Ounce, cut into 3 inch pieces (225 Grams)|
|Chicken stock||2 Pint (1 Liter)|
|Fresh ginger||1 Teaspoon, finely chopped|
|Spring onions||2 Tablespoon, finely chopped|
|Fresh coriander||1 Tablespoon, finely chopped|
|For dipping sauce|
|Sesame paste/Peanut butter||2 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Dry sherry/Rice wine||1 Tablespoon|
|Chili bean sauce||2 Teaspoon|
|Hot water||1 Tablespoon|
1. Remove the stalks from the spinach and wash them well.
2. For the bean thread (transparent) noodles, soak them in warm water for 5 minutes and then drain and cut into 5inch, 12-5cm length.
3. In a small bowl put all the ingredients for the dipping sauce and mix it well.
4. Each guest gets a plate with lamb, spinach and Chinese leaves and a small portion of dipping sauce in a bowl.
5. As soon as the guests are ready, bring the stock to boil and light the fondue.
6. Pour the stock into the fondue and put the ginger, spring onions, garlic and coriander into the stock.
7. Everybody selects a piece of food and cooks it quickly in the pot one after the other.
8. When the meat and vegetables are finished, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls.
This dish also works with other foods like steak, fish balls, oysters, prawns, squid, mushrooms and lettuce. However, it will no longer be a Mongolian hot pot, but more like the Cantonese Chrysanthemum Pot.