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.


Health IndexAverageCuisine
CourseMain Ingredient


 Whole chicken breasts2 , skinned and boned
 Soy sauce4 Tablespoon, divided
 Minced ginger root2 Teaspoon
 Sugar1⁄2 Teaspoon
 Condensed chicken broth10 1⁄4 Ounce (2 Cans)
 Water40 Ounce (4 Soup Cans)
 Garlic clove1 Large, minced
 Cabbage1⁄2 Pound, cut into 3/4-inch chunks
 Spinach3⁄4 Pound, trimmed, washed and drained
 Green onions and tops3 , cut into 1-inch lengths and slivered
 Vermicelli/Thin spaghetti4 Ounce, cooked, drained
 Mushrooms1⁄4 Pound, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 1080 Calories from Fat 105

% Daily Value*

Total Fat 11 g17.4%

Saturated Fat 1.5 g7.5%

Trans Fat 0.1 g

Cholesterol 214.2 mg

Sodium 6179.3 mg257.5%

Total Carbohydrates 126 g42.1%

Dietary Fiber 20.3 g81.2%

Sugars 22 g

Protein 117 g234.6%

Vitamin A 672.6% Vitamin C 338.5%

Calcium 51% Iron 96.1%

*Based on a 2000 Calorie diet


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.