Spice up Your Dinner with Mongolian Hotpot Recipe
Are you craving a dish that is both comforting and flavorful? Look no further than my Mongolian Hotpot recipe! This is a dish that is perfect for sharing with friends and family around the dinner table.
The Mongolian Hotpot, also known as the Chinese fondue or Sichuan mala hotpot, is a dish that has been perfected over centuries of Chinese cooking. It is a traditional soup base that features raw ingredients such as chicken, shrimp, and red snapper fillet, along with crisp-tender vegetables like Napa cabbage and spinach. The broth itself is a delicious blend of hoisin sauce, rice vinegar, light soy sauce, dark soy sauce, green onion, ginger, dry sherry, water and spicy dipping sauce.
Not only does the Mongolian Hotpot taste amazing, but it’s also incredibly fun to make and eat! It’s like having your own personal pot of soup right at your table. Plus, the variety of ingredients and flavors means everyone can find something they love.
Are you ready to try something different and exciting in your cooking repertoire? Read on for my detailed instructions on how to make the perfect Mongolian Hotpot with chicken and shrimp.
Why You’ll Love This Recipe
There are hot pots, and then there’s the Mongolian hotpot with chicken and shrimp. This recipe is a game-changer, and it will leave you wanting more. Here’s why you’ll love cooking and enjoying this recipe:
Firstly, the flavors are out of this world! With ingredients like hoisin sauce, rice vinegar, light soy sauce, dark soy sauce, green onion, ginger, dry sherry and water, this dish packs a punch that will definitely satisfy your taste buds.
Secondly, there’s lots of room for creative freedom in the type of ingredients you choose to include. For example, bean thread noodles, spinach, napa cabbage, red snapper fillet, chicken breasts and whole shrimp can all be added to give different dimensions to the meal. You’re sure to find a flavor combination that’ll rock your socks off.
Thirdly, cooking it is fun! The Mongolian hot pot is a unique and engaging way for friends and family to share a meal together. Just set up the pot in the middle of the table and let everyone dive in with chopsticks to enjoy the variety of foods being cooked.
Lastly, with its unique combination of Chinese and Mongolian flavors, this dish guarantees an unforgettable dining experience that won’t soon be forgotten. So without further ado – start gathering ingredients and prepping for an absolutely amazing meal!
Ingredient List
Let’s get started with the ingredient list for this Mongolian Hotpot with Chicken and Shrimp recipe. Get ready for an aromatic and savory blend of ingredients that will leave your taste buds craving for more! Here’s what you’ll need:
Soup Base
- 4 cups chicken broth
- 2 cups water
- 2 green onions, sliced
- 1-inch ginger piece, sliced
- 2 garlic cloves, sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon dry sherry
Meat and Seafood
- 6 ounces chicken breast, sliced
- 6 ounces raw shrimp, peeled and deveined
- 6 ounces red snapper fillet, thinly sliced
Noodles and Vegetables
- 4 oz dried bean thread noodles
- 4 cups spinach leaves, washed and trimmed
- 4 cups napa cabbage leaves, washed and shredded
- Bamboo shoots (optional)
Gather all of these ingredients together to begin creating this sensational dish!
The Recipe How-To
Step 1: Prepare the Hot Pot
– To begin, set the hot pot on a portable burner in the center of the table. Add water, hoisin sauce, rice vinegar, light soy sauce, dark soy sauce, green onions, ginger, and dry sherry to the pot. Bring it to a boil over high heat.
Step 2: Prepare the Ingredients
– While waiting for the hot pot soup base to come to a boil, rinse and prep all ingredients.
– Shrimp: Peel and devein 1 lb raw shrimp. Rinse under cold water and pat dry.
– Red Snapper Fillet: Rinse and cut into bite-sized pieces.
– Chicken Breasts: Slice into bite-sized pieces.
– Bean Thread Noodles: Soak in cold water until soft.
– Spinach and Napa Cabbage: Wash and cut into bite-sized pieces.
Step 3: Add Ingredients to Hot Pot
– Once the soup base is boiling, add in all of your prepared ingredients except for bean thread noodles. Cook for a few minutes until everything is cooked through and vegetables are crisp-tender.
Step 4: Add Bean Thread Noodles
– Add soaked bean thread noodles to the hot pot during the last few minutes of cooking.
Step 5: Serve Hot Pot
– Once everything is cooked through and heated thoroughly transferred it to your bowl or plate using tongs or chopsticks to serve. Dip each piece in your favorite dipping sauce with spicy chili oil alongside it.
Enjoy your Mongolian Hotpot with Chicken and Shrimp!
Substitutions and Variations
When it comes to creating your own version of the Mongolian hotpot with chicken and shrimp recipe, you have a lot of room for experimentation. There are many ways to adapt this recipe to suit your tastes and preferences. Here are some ideas:
1. Protein: You can use various proteins like beef, lamb, pork or tofu in place of chicken and shrimp.
2. Vegetables: You can choose different vegetables like green beans, snow peas, mushrooms or bok choy to add some different textures and flavors.
3. Noodles: Bean thread noodles are popular in Thai cuisine and are widely used in this recipe. But, you can try with other noodles like udon, egg noodles, or vermicelli.
4. Broth/Soup-Base: Experimenting with different broth bases like seafood stock or vegetable stock can add depth of flavor to the hotpot. You can also go for spicy soup base if you prefer a little punchy taste.
5. Dipping Sauces: Dipping sauce is an important part of this delicious recipe. While hoisin sauce, rice vinegar, light soy sauce or dark soy sauce are all good options as dipping sauces, you can make your own sauces with mustard seeds, oyster sauce or chili oil to give it a different twist.
6. Cooking Equipment: Although conventional cooker is commonly used for this recipe, mala pot and electric hot pot are other popular alternatives that can make your experience unique.
With these substitutions and variations available for you to consider, there’s no doubt that the Mongolian hotpot with chicken and shrimp recipe is a versatile dish that you can prepare in many different ways based on whatever ingredients you have on hand or crave at the moment.
Serving and Pairing
Mongolian hotpot is the perfect communal meal that can be enjoyed with family and friends. To serve, place the hotpot on the table with all its delectable ingredients, and let everyone dip in and cook their own items to their taste.
To complement the rich flavors of the hotpot, serve it with steamed rice or Chinese noodles. You can also add a platter of raw vegetables like bok choy, carrots, and mushrooms on the side for a refreshing balance.
For those who love bold flavors, pair the hotpot with spicy dipping sauces like mala or Sichuan chili oil sauce. These sauces add an extra layer of heat that will surely awaken your taste buds.
If you prefer something milder, try a dipping sauce made from hoisin sauce, rice vinegar, and light soy sauce. This sauce is slightly sweet, tangy, and savory which will perfectly match the flavors of the hotpot.
For drinks pairing, choose light and refreshing beverages like green tea, jasmine tea, or Asian beer to counterbalance the spicy heat of the hotpot. These drinks also aid in digestion so you can enjoy second servings without feeling too full.
Overall, serving and pairing Mongolian hotpot is all about creating a balance of flavors and textures that will complement its deliciousness. Experiment with different sides and sauces to find your perfect match!
Make-Ahead, Storing and Reheating
When it comes to Mongolian Hotpot with Chicken and Shrimp, there are a few things you can do to prepare ahead of time. You can pre-cut your vegetables and store them in an airtight container in the refrigerator for up to 24 hours. This will save you time on the day of cooking, allowing you to focus on other tasks.
Additionally, you can make the soup base ahead of time and store it in the refrigerator for up to 2 days. This will allow the flavors to develop and intensify over time, resulting in a more flavorful broth on the day of cooking. When ready to serve, simply reheat the soup base in a pot over medium heat until it comes to a simmer.
Leftovers of this dish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bring the soup back up to a simmer over medium heat. If the broth has thickened or reduced after storing, add some water or chicken broth to thin it out.
It’s important to note that bean thread noodles should be added only at the end of the cooking process, as they tend to get soggy when left sitting in hot soup for too long. If you have leftover boiled noodles, store them separately from the broth and vegetables, and add them back into the hotpot when ready to consume.
Overall, Mongolian Hotpot with Chicken and Shrimp is an easy dish that can be made ahead of time with its soup base and vegetables. Just enjoy its different flavors on different days.
Tips for Perfect Results
To ensure the best possible results when making Mongolian Hotpot with chicken and shrimp, follow these helpful tips:
Firstly, be mindful of cooking time. It’s important to not overcook the protein and vegetables. Chicken breasts and shrimp only need a few minutes to cook until they are opaque, while the red snapper fillet requires around five minutes. Vegetables such as spinach and napa cabbage should be added towards the end for just a minute or two to keep them crisp-tender.
Secondly, use high-quality ingredients. Select fresh chicken breasts and shrimp that are free from any unpleasant odors or slimy textures. Check the red snapper fillet for any bones before cooking.
Thirdly, don’t skimp on the dipping sauce. This dish is all about communal dining, where guests can dip their cooked meats and veggies into a delicious sauce. A mixture of hoisin sauce, rice vinegar, light soy sauce, dark soy sauce, chopped green onion, ginger and a dash of dry sherry makes for an excellent dipping sauce.
Fourthly, have fun with different combinations of ingredients. While this recipe calls for specific ingredients, feel free to modify it based on your preferences. Add in different types of seafood such as squid or scallops or swap out chicken breast for sliced beef.
Lastly, proper preparation is key. Make sure to set out all the ingredients beforehand in separate bowls for easy access throughout the meal. Also have enough broth and soup base to ensure that everyone can enjoy a steaming hot bowl of soup during their meal.
By following these tips, you’ll be sure to impress your guests with a delicious homemade Mongolian Hotpot with chicken and shrimp that everyone will enjoy.
FAQ
As with any recipe, many questions might arise while preparing Mongolian Hotpot With Chicken and Shrimp. In the FAQ section, I aim to answer your doubts concerning the recipe’s ingredients, preparation, and storage. So feel free to scroll down and read through these frequently asked questions to ensure that your hotpot turns out perfect every time.
How long to cook raw shrimp in hotpot?
To prepare this dish, each ingredient requires a specific cooking time to achieve the desired texture and flavor. Bok choy and mushrooms should be cooked for about 1 to 2 minutes until they’re crisp-tender, while daikon pieces need a slightly longer cooking time of 3 to 4 minutes. Tofu only requires a quick warming-up session of about 30 seconds before it’s ready. For the shrimp and scallops to be just cooked through and opaque, it will take approximately 2 to 3 minutes. Lastly, the steak should be cooked to your preferred degree of doneness. By carefully timing each ingredient’s cooking process, we ensure the perfect blend of flavors and textures in the final dish.
What are the things in Chinese hotpot?
Chinese Hot Pot is a delicious and communal dining experience that involves a heated pot of soup simmering at the center of the table. Diners gather around the pot, ready to cook a variety of thin-sliced meats, seafood, vegetables, tofu, and starches to their desired level of doneness. This meal is an interactive and exciting way to enjoy a warm and flavorful meal with friends and family.
What Chinese noodles for hotpot?
When it comes to Vietnamese and Asian cuisine, noodles are the preferred base for a variety of dishes. Although white rice can be used, it is not as commonly used as noodles. There are numerous choices available when it comes to noodles, such as wide and white ho fun, thick and transparent needle noodles, as well as rice stick noodles, better known as banh pho or fresh pho noodles.
How to make little sheep broth?
Let’s add the contents of the package into the hot pot and introduce some delicious ingredients to get this soup boiling! I suggest using about 4 or 5 scallions, but be sure to only use the white parts. Additionally, let’s add 20 cloves of garlic and pour in 6 cups (1 1/2 quarts) of boiling water to really get the flavors flowing. Once this broth is hot and ready, it’s time to throw in whatever meats, veggies, seafood or noodles you’re craving. Let’s get cooking!
Bottom Line
I hope that this recipe has inspired you to try something new in the kitchen! The Mongolian Hotpot with Chicken and Shrimp is the perfect dish for a cozy night in or a special occasion with friends and family. With the right combination of spices, meats, and vegetables, this dish is both delicious and nutritious.
Not only is this dish full of amazing flavors, but it also brings people together around the table to share in the communal experience of hotpot. So gather your loved ones, chop up some veggies, and get ready to dive into a bowl of warm broth with tender meat and flavorful noodles.
Remember, cooking is an art form that should be enjoyed by all. Don’t be afraid to experiment with different flavors or ingredients, and make this recipe your own. With a little bit of practice and patience, you too can master the art of Mongolian hotpot cooking.
Thank you for reading, and happy cooking!
Mongolian Hotpot With Chicken and Shrimp Recipe
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
Suggested Dips
- dark soy sauce
- light soy sauce
- sesame paste
- fermented bean curd (mashed)
- chili oil
- rice vinegar
- hoisin sauce
Instructions
- 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.
Add Your Own Notes
Nutrition
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