MONGOLIAN HOTPOT – Asian Food Recipes

Recipe ingredients and directions:

3lb lean lamb leg of fillet

3 pints / 7 1/2 cups chicken stock

1 teaspoon peeled grated fresh root ginger

1 clove garlic crushed

2 tablespoons chopped spring onion

2 tablespoons chopped fresh coriander

4 oz spinach leaves shredded

8 oz Chinese leaves shredded

3 oz instant soup noodles

6 tablespoons soy sauce

3 tablespoons smooth peanut butter

2 tablespoons rice wine or dry sherry

pinch of chilli powder

3 tablespoons hot water

1 shallot, finely chopped

Slice lamb very thinly and arrange on two large plates. Put stock

into a large saucepan with ginger and garlic and simmer for 15

minutes. Put psring onion coriander spinach Chinese leaves and

noodles into separate serving bowls. Combine the ingredients for

dipping sauce and divide between 6 small dishes.

Put stock into a special Mongolian hotpot or a fondue pot. Add

spring onions an bring back to boil. Transfer pot to burner. Each

person uses fondue forks or Chinese wire strainers to cook pieces

of food in stock. The food is then dipped in sauce before eating.

Any remaining spinach and Chinese leaves are finally added to the

pot with coriander and noodles. When noodles are tender the soup

is served in bowls.

(Serves 6)

Category: Asian Recipes