Mongolian Hotpot With Chicken And Shrimp Recipe

Name: Mongolian Hotpot With Chicken And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

805

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 -6 ounces chicken breasts, 1 lb red snapper fillet, 1/2 lb large raw shrimp, 1/2 lb napa cabbage, and more.

Yes, Mongolian Hotpot With Chicken And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mongolian Hotpot With Chicken And Shrimp

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