Mongolian Hot Pot

Mongolian Hot Pot

Mongolian Hot Pot, Chinese Steamboat — the dish has many names — which all add up to a fun way of cooking for a small party. The cooking vessel can be purchased in Chinese food stores. If you have a fondue set, this makes a good substitute. Or if you have an electric frying pan or pizza pan, this is ideal for making the Mongolian Hot Pot Heat the chicken stock before pouring it into the fondue pot.

The hot pot is set in the centre of the table, guests add their own choice of food to the simmering stock. Small strainers, shown in picture, are for lifting the food from the stock into individual small bowls. When all the food has been eaten, the stock — which has now been transformed into a delicious soup — forms the last course.

Accompaniments set around the pot, from which guests help themselves, could be chosen from any of the following: soy sauce, chilli sauce, hoi sin sauce, sesame sauce, barbecue sauce or lemon sauce (all available in small bottles from most large supermarkets or Chinese food stores). Grated green ginger mixed with a little sugar and dry white wine, is a good accompaniment. Also have a large bowl of steamed rice.

TO PREPARE THE HOT POT:

Use heat beads available for use in barbecues. The beads must be set alight, then burnt until white hot; the best way to do this is in a barbecue or hibachi. While the heat beads are burning, stand the hot pot on a thick piece of solid wood to protect the surface on which the pot stands. Using tongs, quickly place the white hot beads down the chimney of the hot pot, then pour the boiling stock into
the pot.

YOU WILL NEED:

250g (8oz) piece fillet steak
2 pork fillets
2 whole chicken breasts
2 large bream fillets
500g (1lb) green king prawns
240g can bamboo shoots
1 carrot
125g (4oz) bean sprouts
125g (4oz) snow peas
425g can baby corn
24 oysters in the shell or one large bottle oysters
1/2 Chinese cabbage
125g (4oz) bean curd
425g can straw mushrooms
185g (6oz) vermicelli

CHICKEN STOCK:

3 chicken backs (or other chicken pieces)
2 1/2 litres (10 cups) water
3 chicken stock cubes
1 medium onion
5cm (2in) piece green ginger
1 stick celery
salt
1/2 teaspoon sesame oil
4 shallots

1. Prepare meat and fish. Remove all fat and sinew from steak, wrap in plastic food wrap, place in freezer for one hour or until meat is very firm. With very sharp knife or cleaver, cut meat into 3mm (1/8in) slices. Remove all fat and sinew from pork fillet, wrap in plastic food wrap, place in freezer for one hour or until meat is firm; cut as for beef fillet. Remove skin from chicken meat; cut chicken meat from each side of breast bone, giving two pieces of meat; repeat with remaining breast. Cut meat into thin slices. Remove skin and bones from fish fillets. Cut fillets into 5cm x 5mm (2in x 1/4in) slices. Shell prawns, remove back vein; if large, cut in two lengthwise. Remove oysters from shell or drain bottled oysters.

2. Prepare vegetables. Wash cabbage, drain well, cut into 4cm (1 ½ in) pieces. Cut bean curd into 5mm (1/4 in) slices. Drain bamboo shoots, slice thinly. Halve mushrooms. Slice peeled carrot thinly, wash bean sprouts, top and tail snow peas, drain corn.

3. An electric hot pot (which simplifies the preparation) or a large electric fry pan can be used. However, many people still have the hot pot which is fired by charcoal.

4. Make the chicken stock, Place chicken pieces, water, crumbled stock cubes, chopped celery, sliced ginger and peeled and sliced onion in pan. Bring to boil, reduce heat, simmer covered 2 hours, strain stock, return stock to pan, add salt, sesame oil and chopped shallots on top.

Chinese with Bill & Sheila

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