Category: Main Course
Mongolian Hot Pot - TastyPlanner.com
This fondue style meal is a common practice in almost all Asian cultures including Mongolia, China, and Taiwan. It is great for parties or family gatherings and allows everyone to be involved in the preparation, cooking, and serving process. All ingredients can be adjusted to your diet and taste (almost anything that can be boiled can be used).
3 quarts of chicken, beef, or vegetable broth
1 lb chicken, cubed or sliced
1 lb flank steak, sliced
1 lb shrimp
2 medium carrots
1 cup baby corn
1 cup snow peas
1 turnip, sliced
1 cup bamboo shoots
1 cup mushrooms
1 medium potato, cubed
1 cup baby onions
1 cup bell pepper, sliced
1 inch Ginger, sliced
3 jalapenos, sliced (if desired)
On a hot plate bring 2 quarts of broth to a boil. Add soy sauce or other seasonings to broth to taste (add jalapenos or ginger if desired). Arrange prepared vegetables and meats around hot plate so everyone has easy access. In 8 small bowls combine soy sauce, tamarind sauce, ginger, or jalapenos to taste for dipping.
When everyone has gathered, proceed to “fondue” meats and vegetables making sure to allow adequate cooking time for meats. Keep pot boiling at all times to properly cook meat. If broth evaporates, add remaining stock to pot.
When everyone is finished and the food is gone, break eggs into boiling pot (one at a time). Once poached, remove eggs and enjoy with remaining dipping sauce.
Remaining meats, vegetables, eggs (as well a egg noodles) can be added to leftover broth to create a stew.