MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP
I've served this before & it's a great way to have an easy, relaxed dinner with friends. Found this recipe on About.com. Use whatever combination of meats and/or vegies that appeal to you. Feel free to finish up the meal by poaching eggs or boiling vermicelli noodles in the hot broth. (You may need to cook extra broth).
Provided by Heydarl
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.
- Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.
- 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.
- 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.
- 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.
- Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.
- Serve with hot steamed rice.
Nutrition Facts : Calories 486.8, Fat 9.6, SaturatedFat 2.4, Cholesterol 169.4, Sodium 592.2, Carbohydrate 38.8, Fiber 2.8, Sugar 5, Protein 58
CHINESE SEAFOOD HOT POT
Steps:
- Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
- Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
- In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.
BROTH FOR MONGOLIAN HOT POT
Provided by Elaine Louie
Categories main course
Time 4h30m
Yield 4 quarts of broth
Number Of Ingredients 4
Steps:
- In a large stock pot, combine all the ingredients with five quarts of water. Bring to a boil and simmer for four hours, skimming off the foam occasionally.
- Strain the broth into a large heat-proof bowl, reserving 1/2 cup of the ham for garnish. Skim fat from the surface.
- A number of ingredients can be cooked in the broth, either on top of the stove or at the table. If cooking on the stove, bring the broth to a boil, add the ingredients and let them simmer for about five minutes. If cooking at the table, pour the broth into two casseroles and place on hot plates. The ingredients can be added one at a time or all together. Possibilities include cellophane noodles, which should be pre-soaked in warm water for 20 minutes; Chinese black mushrooms, pre-soaked in warm water for 30 minutes, then stems removed; soft bean curd sliced into one-inch cubes; Chinese cabbage sliced into two-inch lengths and Chinese chard or bok choy. Also typical are spinach, watercress, bean sprouts, water chestnuts, cleaned and deveined shrimp, shellfish, meat and won tons. Serve immediately, adding sate sauce if desired.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
MONGOLIAN CHICKEN
If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
- Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
- Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 25.7 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1924.3 mg, Sugar 14.2 g
MONGOLIAN CHICKEN
This is a different, fun way to make chicken. It has a lot of flavor and a bit of heat for good measure. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes., Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade., In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes., Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
Nutrition Facts : Fat 13g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 3g fiber), Protein 38g protein.
More about "mongolian hotpot with chicken and shrimp food"
NEW YEAR'S MONGOLIAN HOT POT WITH CHICKEN AND SHRIMP RECIPE
From recipeland.com
5/5 (1)Total Time 45 minsServings 5Calories 296 per serving
MONGOLIAN HOT POT - SAN DIEGO, CA - YELP
From yelp.com
1.5K Yelp reviewsLocation 4718 Clairemont Mesa Blvd San Diego, CA 92117
ALL ABOUT HOT POT: HISTORY, STYLES, WHERE TO EAT IT ...
From frayedpassport.com
MONGOLIAN CHICKEN RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
HOW TO MAKE HOT POT AT HOME | CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE-STYLE HOT POT WITH RICH BROTH, SHRIMP BALLS, AND ...
From seriouseats.com
MONGOLIAN CHICKEN - THE DARING GOURMET
From daringgourmet.com
WHAT'S ON THE MENU AT GOGO CHICKEN POT, AN ALL-YOU-CAN-EAT ...
From torontolife.com
MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP
From the-flying-chef.com
HOT POT - CHINA SICHUAN FOOD
From chinasichuanfood.com
MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP
From worldbestfilletrecipes.blogspot.com
SICHUAN HOT POT - THE WOKS OF LIFE
From thewoksoflife.com
BEST MONGOLIAN CHICKEN STIR FRY RECIPE - HOW TO MAKE ...
From delish.com
MONGOLIAN HOT POT RECIPE | MYRECIPES
From myrecipes.com
MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP BEST RECIPES
From cookingtoday.net
HOT POT - WIKIPEDIA
From en.wikipedia.org
BEST MONGOLIAN CHICKEN RECIPE - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
EASY HOT POT RECIPE (HOMEMADE HOT POT BROTH ... - FOODIECRUSH
From foodiecrush.com
MONGOLIAN HOT POT WITH CHICKEN AND SHRIMP | COOKING SELF
From cookingself.com
MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP - DAIRY FREE RECIPES
From fooddiez.com
MONGOLIAN HOT POT - RACHAEL RAY IN SEASON
From rachaelraymag.com
MONGOLIAN HOT POT RECIPE WITH CHICKEN AND SHRIMP | DONA ...
From copymethat.com
MONGOLIAN HOTPOT FONDUE RECIPE | CDKITCHEN.COM
From cdkitchen.com
TRADITIONAL MONGOLIAN HOT POT WITH LAMB RECIPE
From thespruceeats.com
MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP RECIPE - CHINESE ...
From pinterest.com
10 BEST CHINESE HOT POT BROTH RECIPES - YUMMLY
From yummly.com
MONGOLIAN CHICKEN - RASA MALAYSIA
From rasamalaysia.com
MONGOLIAN HOT POT | RECIPES WIKI | FANDOM
From recipes.fandom.com
THE BEST RECIPES: MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP
From the-best-recipes.blogspot.com
MONGOLIAN HOTPOT WITH CHICKEN AND… - 300,000+ RECIPES ...
From recipefuel.com
MONGOLIAN HOT POT RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MONGOLIAN HOT POT - FANTE'S KITCHEN
From blog.fantes.com
MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP ARCHIVES ...
From recipefuel.com
MONGOLIAN CHICKEN - RECIPES ARE SIMPLE
From recipesaresimple.com
MONGOLIAN HOT POT RECIPE WITH CHICKEN AND SHRIMP - FOOD NEWS
From foodnewsnews.com
MONGOLIAN SHRIMP RECIPE - BLOGCHEF
From blogchef.net
A BEGINNER’S GUIDE TO EATING HOT POT - FOODBEAST
From foodbeast.com
ELLEN KIRSH'S RECIPES: MONGOLIAN HOT POT W/ CHICKEN AND SHRIMP
From ellenkirshrecipes.blogspot.com
LITTLE SHEEP MONGOLIAN HOT POT - HOT POT - 140 - YELP
From yelp.ca
BEST MONGOLIAN SHRIMP & BROCCOLI RECIPE-HOW TO MAKE ...
From delish.com
TIPS FOR COOKING CHINESE HOT POT AT DINNER PARTIES
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love