Mongolian Hotpot With Chicken and Shrimp

Heydarl's Note:

I've served this before & it's a great way to have an easy, relaxed dinner with friends. Found this recipe on About.com. Use whatever combination of meats and/or vegies that appeal to you. Feel free to finish up the meal by poaching eggs or boiling vermicelli noodles in the hot broth. (You may need to cook extra broth).

• Total Time: 35 mins
• Prep Time: 30 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 5 -6 ounces chicken breasts
• 1 lb red snapper fillet
• 1/2 lb large raw shrimp
• 1/2 lb napa cabbage
• 1 bunch spinach
• 1/4 lb bean thread noodles (dried vermicelli)
• 4 cups chicken stock or 4 cups vegetable stock
• 2 cups water
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 2 slices ginger
• 1 green onion

Suggested Dips

• dark soy sauce
• light soy sauce
• sesame paste
• fermented bean curd (mashed)
• chili oil
• rice vinegar
• hoisin sauce

Directions:

1. Cut the chicken and red snapper filets 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. 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.
4. On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
5. 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.
6. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.
7. Serve with hot steamed rice.

Reviews

[jconne]

i used an electric wok since i didn't have fondue pots. Unbelievably yummy and healthy too. We added medium size scallops, slices of fresh tuna, thinly sliced lean beef, and bok chow to the list of ingredients. My guests loved the variety of meats and vegetables. Definite a five star recipe

[The Flying Chef]

This is a fabulous dish!! It is so much fun to do and is great way to socialise around the dinner table, that is also so novel. I bought my mum these at the table cookers for Crimbo so I borrowed one to do this recipe.. I am so glad I did we loved it and it is so good with all the different dipping sauces. I used chicken, beef, salmon, perch and prawns to cook in the broth and they were all just so good.. I also just added the spinach and cabbage into the broth as the pan was quite a large capacity. I cooked the noodles on the stove top and then put them in a bowl on the table, which we just kept adding to the pot to warm them through for about a minute.. My son loved all the dipping sauces and the noodles to accompany. It was such a great success and worked so well that we are planning to do this again at my mums with about 18 people and have all three cookers going. I can't wait as I am sure our guests will love this.. It is so simple to do and it is just so yummy and really does make for such a relaxing fun dinner party. If you have a fondue set or an at the table cooker I would highly recommend trying this and the great thing is you can decide to cook just about what ever you want. A fabo recipe Heydarl and one I have saved to use many time over..