Mongolian Hotpot Recipe
Ingredients
| 3 lbs. lean lamb leg or fillet | ||
| Chicken broth | 6 Cup (16 tbs) | |
| 1 teaspoon grated ginger root | ||
| Garlic | 1 Clove (5gm) | |
| 2 tablespoons chopped green onions | ||
| Spinach leaves | 1/4 Pound, shredded | |
| Chinese Cabbage | 1/2 Pound, shredded | |
| Coriander | 2 Tablespoon, chopped | |
| Ramen noodles | 1/3 Cup (16 tbs) | |
| Soy sauce | 6 Tablespoon (Hotpot Dipping Sauce:) | |
| Creamy peanut butter | 3 Tablespoon (Hotpot Dipping Sauce:) | |
| 2 tablespoons rice wine or dry sherry | ||
| Dash chili powder | ||
| Hot water | 3 Tablespoon (Hotpot Dipping Sauce:) | |
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.
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.
Chef
