Mongolian Fire Pot

1. 1

   Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.

2. 2

   Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.

3. 3

   Your guests spear and cook their food with fondue forks.

4. 4

   Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.

5. 5

   We also provided chopsticks for eating with.

6. 6

   Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.

7. 7

   If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.

8. 8

   End the meal with fortune cookies and green tea ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.