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Mongolian Hotpot With Chicken And

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Ingredients

Adjust Servings:
5 - 6 ounces chicken breasts
1 lb red snapper fillet
1/2 lb large raw shrimp
1/2 lb napa cabbage
1 bunch spinach
1/4 lb bean thread noodles (dried vermicelli)
4 cups chicken stock or 4 cups vegetable stock
2 cups water
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
2 slices ginger
1 green onion
dark soy sauce
light soy sauce
sesame paste

Nutritional information

486.8
Calories
86 g
Calories From Fat
9.6 g
Total Fat
2.4 g
Saturated Fat
169.4 mg
Cholesterol
592.2 mg
Sodium
38.8 g
Carbs
2.8 g
Dietary Fiber
5 g
Sugars
58 g
Protein
494g
Serving Size

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Mongolian Hotpot With Chicken And

Features:
    Cuisine:

    used an electric wok since i didn't have fondue pots. Unbelievably yummy and healthy too. We added medium size scallops, slices of fresh tuna, thinly sliced lean beef, and bok chow to the list of ingredients. My guests loved the variety of meats and vegetables. Definite a five star recipe

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mongolian Hotpot With Chicken and Shrimp, I’ve served this before & it’s a great way to have an easy, relaxed dinner with friends Found this recipe on About com Use whatever combination of meats and/or vegies that appeal to you Feel free to finish up the meal by poaching eggs or boiling vermicelli noodles in the hot broth (You may need to cook extra broth) , used an electric wok since i didn’t have fondue pots Unbelievably yummy and healthy too We added medium size scallops, slices of fresh tuna, thinly sliced lean beef, and bok chow to the list of ingredients My guests loved the variety of meats and vegetables Definite a five star recipe


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    Steps

    1
    Done

    Cut the Chicken and Red Snapper Filets Into Thin Slices. Rinse the Shrimp Under Warm Running Water and Cut in Half Lengthwise.

    2
    Done

    Wash and Shred the Napa Cabbage and Spinach. Soak the Bean Thread Noodles in Hot Water Until Softened.

    3
    Done

    Place the Sliced Chicken, Shrimp, Red Snapper and the Shredded Vegetables on Separate Platters on the Table. Place the Dipping Sauces on the Table in Small Individual Bowls. Make Sure Each Guest Has a Complete Place Setting, Including a Dipping Fork (color-Coded If Possible) and a Small Bowl For Placing the Cooked Food.

    4
    Done

    on the Stove, Bring the Broth and Water With the Rice Wine to a Boil, and Add the Ginger and Green Onion. Transfer Enough Broth to the Fondue Pot or Hot Pot So That the Pot Is Approximately 2/3 - 3/4 Full. (how Much Broth You Need Will Depend on the Size of the Pot). Place the Pot on the Burner, and Keep It Simmering Throughout the Meal. Keep the Remaining Broth Warming on the Stovetop.

    5
    Done

    to Serve, Invite Guests to Spear the Food With a Dipping Fork and Cook Briefly in the Broth Until Cooked, Then Dip the Cooked Food in the Sauces as Desired.

    6
    Done

    Use a Dipping Basket to Cook the Vegetables in Batches in the Hot Broth and Ladle Out Into the Soup Bowls.

    7
    Done

    Serve With Hot Steamed Rice.

    Avatar Of Mitchell Gillespie

    Mitchell Gillespie

    Spice whisperer known for her bold and aromatic dishes that pack a flavorful punch.

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