Mongolian Fire Pot

Name: 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

8 ingredients

8 steps

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

Directions

1

Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
2

Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
3

Your guests spear and cook their food with fondue forks.
4

Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
5

We also provided chopsticks for eating with.
6

Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
7

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.
8

End the meal with fortune cookies and green tea ice cream.