Mongolian Hot Pot With Chicken and Shrimp

Mongolian hot pot for two
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  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Servings: 4 to 6 servings

Chicken, shrimp, and red snapper are featured in this fun Mongolian hot pot recipe. Feel free to finish up the meal by poaching eggs or boiling vermicelli noodles in the hot broth. You can serve a wide range of dips with hot pot, including dark soy sauce, light soy sauce, sesame paste, fermented bean curd (mashed), hot chili oil, red rice vinegar, and hoisin sauce. 


  • 1 (5 to 6 ounce) chicken breast
  • 1 pound red snapper fillets
  • 1/2 pound large fresh shrimp
  • 1/2 pound Napa cabbage
  • 1 bunch spinach
  • 1/4 pound bean thread (dried vermicelli) noodles
  • 4 cups chicken (or vegetable stock)
  • 2 cups water
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 2 slices ginger
  • 1 green onion

Steps to Make It

  1. Cut the chicken and red snapper fillets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.

  2. Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.

  3. Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table.

  4. On the stove, bring the broth, water, and rice wine to a boil. Add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that it's approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the portable burner and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

  5. 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.

  6. 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.

  7. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.

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