Food Network UK

Mongolian Hotpot With Chicken and prawn

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Ingredients

  • 5 ounces chicken breast
  • 1 lb red snapper fillets
  • 0.50 lb large raw prawn
  • 0.50 lb napa cabbage
  • 1 bunch spinach
  • 0.25 lb bean thread noodles
  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups chicken stock
  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups vegetable stock
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups water
  • 1 tablespoon chinese rice wine
  • 1 tablespoon dry sherry
  • 2 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices ginger
  • 1 green onions
  • 1 to taste dark soy sauce
  • 1 to taste light soy sauce
  • 1 to taste sesame paste
  • 1 to taste bean curd
  • 1 to taste chilli oil
  • 1 to taste rice vinegar
  • 1 to taste hoisin sauce

Use imperial measurements

Method

How to make Mongolian Hotpot With Chicken and prawn

  • 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 (colo
  • 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
  • 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.

(Courtesy of Food.com)