Mongolian Pot Recipe
Mongolian pot is a chicken recipe made in true mongolian style! Prepared with thin strips, the chicken is flavored with soy sauce and ginger and cooked in hot chicken broth along with vegetables. The mongolian pot also has mushrooms in the broth which is tinged with a hint of garlic.
Ingredients
| 2 whole chicken breasts, skinned and boned | ||
| Soy sauce | 4 Tablespoon, divided | |
| 2 teaspoons minced fresh ginger root | ||
| Sugar | 1/2 Teaspoon | |
| Chicken broth | 2 Can (10oz), condensed | |
| 4 soup cans water | ||
| 1 large clove garlic, minced | ||
| 1/2 pound cabbage, cut into 3/4-inch chunks | ||
| Spinach | 3/4 pound, trimmed | |
| 3 green onions and tops, cut into 1-inch lengths and slivered | ||
| 4 ounces vermicelli or thin spaghetti, cooked and drained | ||
| Mushrooms | 1/4 pound, sliced | |
Directions
Cut chicken into thin strips.
Combine 2 tablespoons soy sauce, ginger and sugar in medium dish; stir in chicken.
Let stand 15 minutes.
Meanwhile, combine chicken broth, water, remaining 2 tablespoons soy sauce and garlic in deep electric skillet or electric wok; bring to boil.
Reduce heat; keep broth mixture hot.
Arrange cabbage, spinach, green onions, vermicelli and mushrooms on platter.
Using chopsticks or tongs, let individuals select and add chicken, vegetables and vermicelli to hot broth.
Cook chicken until tender, vegetables to desired doneness and vermicelli until heated through.
Combine 2 tablespoons soy sauce, ginger and sugar in medium dish; stir in chicken.
Let stand 15 minutes.
Meanwhile, combine chicken broth, water, remaining 2 tablespoons soy sauce and garlic in deep electric skillet or electric wok; bring to boil.
Reduce heat; keep broth mixture hot.
Arrange cabbage, spinach, green onions, vermicelli and mushrooms on platter.
Using chopsticks or tongs, let individuals select and add chicken, vegetables and vermicelli to hot broth.
Cook chicken until tender, vegetables to desired doneness and vermicelli until heated through.
Chef
