Best 2 Mongolian Hotpot With Chicken And Shrimp Recipes

**Mongolian Hotpot with Chicken and Shrimp: A Flavorful and Comforting Feast**

Indulge in the warm and savory Mongolian hotpot, a delightful dish that combines the richness of chicken and shrimp with an array of fresh vegetables, all simmering in a flavorful broth. This Mongolian hotpot recipe offers a unique culinary experience, allowing you to customize your meal with a variety of ingredients and create a symphony of flavors. From the tender chicken and succulent shrimp to the crisp vegetables and aromatic herbs, each bite promises a satisfying blend of textures and tastes. Whether you're seeking a comforting meal on a chilly evening or hosting a lively gathering with friends and family, this Mongolian hotpot is sure to be a crowd-pleaser.

**Additional Recipes to Explore:**

In addition to the main Mongolian hotpot recipe, the article features a collection of complementary dishes to enhance your culinary journey:

* **Mongolian Dipping Sauce:** Elevate the flavors of your hotpot with this authentic Mongolian dipping sauce, crafted from a blend of soy sauce, vinegar, sesame oil, and spices.

* **Chicken and Shrimp Skewers:** Prepare succulent chicken and shrimp skewers, marinated in a savory mixture of soy sauce, ginger, garlic, and scallions, then grilled to perfection.

* **Stir-Fried Mongolian Beef:** Experience the bold and flavorful Mongolian beef, featuring tender slices of beef stir-fried with a combination of vegetables, a savory sauce, and a sprinkle of sesame seeds.

* **Mongolian Lamb Chops:** Treat yourself to succulent Mongolian lamb chops, marinated in a aromatic blend of spices and herbs, then grilled or pan-fried until tender and juicy.

Let's cook with our recipes!

MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP

Mongolian Hotpot With Chicken and Shrimp image

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

Ingredients

5 -6 ounces chicken breasts
1 lb red snapper fillet
1/2 lb large raw shrimp
1/2 lb napa cabbage
1 bunch spinach
1/4 lb bean thread noodles (dried vermicelli)
4 cups chicken stock or 4 cups vegetable stock
2 cups water
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
2 slices ginger
1 green onion
dark soy sauce
light soy sauce
sesame paste
fermented bean curd (mashed)
chili oil
rice vinegar
hoisin sauce

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

MONGOLIAN HOT POT

Mongolian Hot Pot image

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.

Provided by breezermom

Categories Steak

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup sherry wine or 1/4 cup white grape juice
2 1/2 tablespoons gingerroot, finely grated
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon brown sugar
1 tablespoon cornstarch
2 large garlic cloves, crushed
1/2 teaspoon red pepper flakes
12 ounces flank steaks or 12 ounces sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
1 lb bok choy, thinly sliced crosswise
3 1/2 ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
4 large scallions, thinly sliced
2 medium carrots, peeled and cut into 1/4 inch slices
4 cups beef stock (I would use more...at least a cup more)
2 cups water
1/3 cup hoisin sauce
4 ounces soba noodles
chinese hot pepper oil, to taste

Steps:

Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you save time and avoid scrambling.
Use a variety of vegetables: The more vegetables you use, the more flavorful your hotpot will be. Some good options include bok choy, carrots, celery, mushrooms, and bell peppers.
Don't overcrowd the pot: If you add too many ingredients to the pot at once, they will not cook evenly. Add them in batches if necessary.
Use a good quality broth: The broth is the base of your hotpot, so it's important to use a good one. You can use a store-bought broth or make your own using chicken, beef, or vegetable stock.
Simmer, don't boil: The hotpot should be simmering, not boiling. This will help prevent the ingredients from overcooking.
Serve with a variety of dipping sauces: Dipping sauces are a great way to add flavor and variety to your hotpot. Some good options include soy sauce, hoisin sauce, and chili sauce.

Conclusion:

Mongolian hotpot is a delicious and easy-to-make dish that is perfect for a party or a family meal. With its variety of ingredients and flavors, there is something for everyone to enjoy. So next time you're looking for a new and exciting way to cook, give Mongolian hotpot a try.

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