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Mongolian hot pot
Artist: _
Categories: Central Asian, Chinese, Ethnic, Lamb & Mutton, Mongolian
Yield: 6
Rating: 0
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Ingredients:
3 lbsBoneless lean lamb
4 ozBean thread noodles
1/2 lbsSpinach
1/2 lbsChinese cabbage
1 quartChicken stock
1 tspFinely chopped ginger root
2 tbspFinely chopped scallions
1 tspMinced garlic
1 tbspFinely chopped cilantro
DIPPING SAUCE
2 tbspSesame paste, or:
- peanut butter
1 tbspLight soy sauce
1 tbspRice wine or dry sherry
2 tspChili bean sauce
1 tbspSugar
1 tbspHot water
Procedures:
1Using a cleaver or sharp knife, slice the lamb into very thin slices.
2Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths.
3Separate the spinach leaves from the stalks and wash them well.
4Discard the stalks.
5Cut the chinese cabbage into 3-inch pieces.
6Combine all the ingredients for the dipping sauce in a small bowl and mix them well.
7Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and chinese cabbage.
8When you are ready to begin, bring the stock to a boil and light the fondue.
9Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock.
10Each person selects a piece of food and cooks it quickly in the pot.
11When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls.
12This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a mongolian hot pot, but more like the cantonese chrysanthemum pot.
13Ken hom - prodigy guest chefs cookboo
 
 
 
 

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