Mongolian Fire Pot
Ingredients
- 1 lb boneless skinless chicken breast, strips ⓘ
- 1 lb fresh shrimp, peeled,deveined,cut in half lengthwise ⓘ
- 1 lb flank steak, sliced in strips ⓘ
- 6 -8 ounces fresh baby spinach leaves ⓘ
- 1 (14 ounce) package firm tofu, cut in 1 inch squares ⓘ
- 6 cups chicken stock ⓘ
- 2 slices fresh ginger, smashed with a knife ⓘ
- 2 green onions, coarsely chopped ⓘ
Instructions
- Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
- Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
- Your guests spear and cook their food with fondue forks.
- Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
- We also provided chopsticks for eating with.
- Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
- 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.
- End the meal with fortune cookies and green tea ice cream.
Nutrition & Diet Analysis (per serving)
120
kcal
6% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).