Ingredients for Mongolian Hotpot With Chicken And Shrimp
- Chicken Breasts
- Red Snapper Fillet
- Large Raw Shrimp
- 1 medium head napa cabbage
- 5 oz fresh spinach
- 4 oz bean thread noodles
- Chicken Stock
- 1 cup water
- Chinese Rice Wine
- 1 inch piece ginger (sliced)
- 2 green onions (chopped)
- Dark Soy Sauce
- Light Soy Sauce
- Sesame Paste
- Bean Curd
- Chili Oil
- Rice Vinegar
- Hoisin Sauce
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How to Make Mongolian Hotpot With Chicken And Shrimp
- Cut 1 lb boneless, skinless chicken breasts into thin slices.
- Rinse 1 lb shrimp (peeled and deveined) under warm running water and cut in half lengthwise.
- Wash and shred 1 medium head napa cabbage and 5 oz fresh spinach.
- Soak 4 oz bean thread noodles in hot water until softened (about 10 minutes).
- Place the sliced chicken, shrimp, and shredded vegetables on separate platters on the table along with any other desired meats or vegetables.
- Arrange various dipping sauces (e.g., hoisin, soy sauce, sriracha mayo) in small individual bowls on the table.
- Set the table with complete place settings, including a dipping fork and a small bowl for each guest to place their cooked food.
- In a large pot, bring 6 cups of broth (chicken or vegetable), 1 cup water, and 2 tablespoons rice wine to a boil. Add 1 inch piece of ginger (sliced) and 2 green onions (chopped).
- Transfer about 4 cups of the broth to your fondue pot or hot pot (ensure the pot is approximately 2/3-3/4 full).
- Place the hot 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 food with a dipping fork and cook briefly in the simmering broth until cooked through. Dip the cooked food in their chosen sauces.
- Use a dipping basket (or slotted spoon) to cook vegetables in batches in the hot broth. Ladle cooked ingredients into individual soup bowls.
- Serve with hot steamed rice (about 2 cups cooked rice).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
20g
Fat
12g
Carbs
12g
