Peking Lamb Hotpot Recipe
Ingredients
| 4 lb boneless lean lamb, such as leg | ||
| Rice noodles | 1/2 Pound | |
| 1 quantity Chinese chicken stock | ||
| 1 lb bok choy or Chinese cabbage, shredded | ||
| Bean sprout | 2 Pound | |
| DIPS | ||
| Soy sauce, hoisin sauce, chili sauce, vinegar, rice wine or sherry, finely chopped scallion, finely grated fresh ginger root | ||
Directions
For this Oriental-style fondue you will need a Mongolian hotpot or meat (metal) fondue pot, 8 small wire baskets on long handles, chop sticks and bowls.
Cut the lamb into wafer-thin slices, about 1 x 3 inches.
Soak the noodles in warm water for 15 minutes, until softened, then drain.
Bring the stock to boiling point in the Mongolian hot pot or fondue pot.
You will need a heat source on the table, either the traditional charcoal burner or a small electric plate.
Put the lamb, noodles, bok choy or Chinese cabbage and beansprouts in separate dishes on the table.
Place all the dips in small separate dishes on the table.
Bring the bubbling stock to the table; the pot must remain simmering for the length of the meal.
The diners fill their wire baskets with raw ingredients and plunge them into the simmering stock to cook to their taste.
The food imparts additional flavor to the stock which is ladled into the bowls and drunk at the end of the meal.
Cut the lamb into wafer-thin slices, about 1 x 3 inches.
Soak the noodles in warm water for 15 minutes, until softened, then drain.
Bring the stock to boiling point in the Mongolian hot pot or fondue pot.
You will need a heat source on the table, either the traditional charcoal burner or a small electric plate.
Put the lamb, noodles, bok choy or Chinese cabbage and beansprouts in separate dishes on the table.
Place all the dips in small separate dishes on the table.
Bring the bubbling stock to the table; the pot must remain simmering for the length of the meal.
The diners fill their wire baskets with raw ingredients and plunge them into the simmering stock to cook to their taste.
The food imparts additional flavor to the stock which is ladled into the bowls and drunk at the end of the meal.
Chef
