A classic northern Chinese dish, Mongolian Hot Pot is traditionally made with mutton. The easiest way to prepare the broth is simply to purchase a leg of lamb and heat it in boiling water before slicing. However, chicken broth can be substituted. For best results, use a firm bean curd.
Suggested Dipping Sauces
- Soy Sauce
- Sesame Paste
- Preserved (fermented) bean curd
- Chili Oil
- Hoisin Sauce
- Red Rice Vinegar
- 6 cups stock (lamb or chicken)
- 1 tablespoon soy sauce (dark)
- 1 slice ginger
- 2 scallions
- 3 pounds lamb (boneless)
- 1 - 2 pieces bean curd
- 1 pound cabbage (Chinese, or other green vegetable like bok choy, or spinach)
- 3 1/2 ounces noodles (bean thread vermicelli)
- Cut the lamb into paper thin rectangular slices. Slice the bean curd.
- Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve.
- Lay the lamb, chopped vegetables, and side dishes on separate platters on the table. 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.
- Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).
- Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
- 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.
- Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.
|Nutritional Guidelines (per serving)|
|Total Fat||53 g|
|Saturated Fat||23 g|
|Unsaturated Fat||22 g|
|Dietary Fiber||8 g|