Friday, 24 October 2014

mongolian hot pot recipe

Mongolian Hotpot 

Preparation time: 15 minutes +
10 minutes soaking
Total cooking time: 5 minutes
Serves : 

Ingredients :

To prepare a perfect mongolian
hot pot we need :
1/3 CUP (80 ml/2 ¾fl OZ] light soy sauce 
2 tablespoons Chinese sesame paste
3 tablespoons Chinese rice wine 
1 teaspoon chilli and garlic paste 
250 g [8 oz] dried rice vermicelli 
600 g [1¼ lb] lamb backstraps or loin
fillet, thinly sliced across the grain
4 Spring onions [scallions], sliced 
1.5 litres (48 fl oz] chicken Stock
6 thin slices of ginger
300 g [10 oz] silken firm tofu, cut into 1.5
cm [⅝ inch) cubes
300 g [10 oz] Chinese broccoli (gai lan),
cut into 4 cm (1½ inch] lengths
2 cups [75 g /2½ oz] shredded Chinese
cabbage [wom bok]
  • Preparation :
1 -To make the sauce, combine the soy
sauce, sesame paste, 1 tablespoon of the
rice wine and the chilli and garlic paste in
a small bowl.

2 -Put the vermicelli in a large heatproof
bowl, cover with boiling water and soak
for 6-7 minutes. Drain well and divide
among six serving bowls. Top with the
lamb slices and spring onion.

3- Put the stock, ginger and remaining rice
wine in a 2.5 litre [80 fl oz] flameproof
hotpot or large saucepan. Cover and bring
to the boil over high heat. Add the tofu,
Chinese broccoli and Chinese cabbage
and simmer, uncovered, for1 minute, or
until the broccoli has wilted. Divide the
tofu, broccoli and cabbage among the
serving bowls, then ladle on the hot
stock-it should be hot enough to cook
the lamb. Drizzle a little .of the Sauce
 top and serve therest #on the side. 

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