The Great Khan's Fire Pot Recipe - Cooking Index
The Great Khan's Fire Pot Recipe - Cooking Index
Did the Swiss invent fondue? Not according to the Mongolian warriors. The greatest culinary contribution of the Great Khan was undoubtedly the Mongolian fire pot, which metamorphosed in the West into a fondue pot. But instead of cheese, the fire pot cooks meat and other ingredients in a savoury broth. The Mongol emperors must have thrown some lively dinner parties.
Type: Lamb| 3 oz | 85g | Dried bean thread noodles |
| 12 oz | 340g | Spinach - coarse stems |
| Discarded | ||
| 2 lbs | 908g / 32oz | Boneless lamb (leg or loin) - cut thin strips |
| = (or chicken or beef) | ||
| 1 lb | 454g / 16oz | Medium raw prawns - shelled, deveined, |
| (optional) | ||
| 2 | Spring onions - cut 1" lengths | |
| 2 | Chicken broth | |
| 1 | Ginger - lightly crushed | |
| 2 tablespoons | 30ml | Chinese rice wine or dry sherry |
| Hot and Spicy Dipping Sauce | ||
| 2 oz | 56g | Chicken broth |
| 2 tablespoons | 30ml | Soy sauce |
| 1 tablespoon | 15ml | Sesame oil |
| 1 tablespoon | 15ml | Finely-chopped garlic |
| 1 tablespoon | 15ml | Finely-chopped ginger |
| 1 teaspoon | 5ml | Chili garlic sauce |
| 1 teaspoon | 5ml | Chopped coriander |
| Spicy Hoisin Dipping Sauce | ||
| 3 tablespoons | 45ml | Hoisin sauce |
| 2 tablespoons | 30ml | Chicken broth |
| 1 tablespoon | 15ml | Soy sauce |
| 1 teaspoon | 5ml | Chili garlic sauce |
| 1 teaspoon | 5ml | Sesame oil |
| 1 teaspoon | 5ml | Worcestershire sauce |
| Tangy Mustard Dipping Sauce | ||
| 3 tablespoons | 45ml | Chicken broth |
| 3 tablespoons | 45ml | Prepared Chinese mustard |
| 2 tablespoons | 30ml | Sesame oil |
| 1 tablespoon | 15ml | Finely-chopped garlic |
| 1 tablespoon | 15ml | Finely-chopped ginger |
| 2 teaspoons | 10ml | Soy sauce |
Soak the noodles in warm water to cover until softened, about 30 minutes; drain. Cut the noodles into 3-inch pieces. Place the noodles and spinach on a serving platter with the lamb, prawns, and onions. Cover and refrigerate until ready to cook.
In separate small serving bowls, whisk the dipping sauce ingredients until blended.
In a large pot, bring the broth, ginger and wine to the boil over medium-high heat. Reduce the heat to low; cover and simmer for 20 minutes. Discard the ginger.
Set a Mongolian fire pot or an electric wok in the centre of the table. Arrange the lamb platter and dipping sauces around the cooking vessel. Pour the hot broth into the fire pot and adjust the heat so the broth simmers gently. Each diner cooks his or her choice of ingredients and seasons it with dipping sauce.
This recipe yields 6 to 8 servings.
Source:
Chopstix at http://usa.chopstix.net/
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