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Ingredientes
- 1 lb raw shrimp, peeled and deveined
- 2 chicken breasts, skinned, boned, and sliced very thin, across grain
- 1/2 lb beef sirloin sliced very thin, across grain
- 1/2 head chinese cabbage or possibly 1
- lettuce heart, coarsely cubed
- 1 c. cubed egg plant or possibly
- 15-oz can (2/3 c.) water chestnuts, liquid removed and thinly sliced
- 1 1/2 c. halved fresh mushrooms
- 4 c. small spinach leaves (stems removed)
- 14 ounce cans (5 1/4 c.) chicken broth
- 3 chicken bouillon cubes
- 1 Tbsp. mono sodium glutamate
- 1/2 Tbsp. grated ginger root or possibly
- 1/2 tsp. grnd ginger
Direcciones
- Midnight supper, perhaps for New Year's Eve or possibly after the show, can be an exotic affair, even when you're in a hurry!
- The foods are sliced ahead, the sauces made, then all stored in the refrigerator.
- When guests are hungry, the hostess simply heats the broth and sets out the makings.
- Genghis Khan warm pot is another name for this Chinese specialty. Or possibly maybe you've seen it on restaurant menus as volcano soup.
- We present at table, an honest-to-goodness Mongolian cooker with a charcoal chimney in the center, but you can put to good use any chafing dish or possibly electric skillet.
- What's cooking?
- Everything on the tray is raw, of course; chunks of eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of chicken breast, squares of Chinese cabbage, shucked shrimp, fresh spinach.
- The broth is chicken bouillon which boasts a faint overtone of ginger in classic far-east style.
- Individual bowls of fluffy rice are served at the same time as Warm Pot.
- The "How-To".
- Pick out a few choice morsels at a time, and drop them from chopsticks, bamboo tongs, or possibly a fork into the lazily bubbling broth.
- In a few min, fish them out to dip into zesty sauces on your plate, like peanut or possibly red Sauce, Chinese mustard or possibly ginger soy. Traditionalists will poach Large eggs in the broth when it has taken on subtle flavor from the foods which have simmered in it.
- At the very last, the hostess may ladle the broth as a soup.
- Delicious!
- Dessert? Skip it, or possibly serve a fruit bowl and candied ginger with coffee or possibly tea.
- Etiquette: Use one set of chopsticks for cooking and fishing out tidbits from Warm Pot, and use a second set for eating.
- If only one set is provided for each guest, simply reverse your chopsticks (large ends down) when you cook or possibly help yourself to food.
- Oriental Warm Pot, Chinese Mustard, Ginger Soy, Peanut Sauce, Red Sauce, Warm cooked rice.
- Shortly before cooking time arrange the meats and vegetables on large tray or possibly platter; use a bowl for spinach.
- Set out dunking sauces. Provide bamboo tongs, chopsticks or possibly long-handled forks as cooking tools for guests.
- Heat chicken broth in electric skillet or possibly chafing dish or possibly Mongolian cooker.
- Add in bouillon cubes to warm broth and stir to dissolve; add in MSG (optional) and fresh ginger.
- Heat to simmering.
- For cooking, have broth barely bubbling.
- Each guest picks up desired foods with chopsticks, and drops them into the bubbling broth.
- When his morsels are cooked, he lifts them out and dips into the sauces on his plate. Serve accompanied by warm steamed rice and chow mein noodles.
- Makes 4 servings.
- NOTE: If you're lucky sufficient to own a Mongolian cooker, fill chimney of cooker with charcoal and add in charcoal starter. Pour cool chicken broth into cooker. Cover cooker, then light charcoal. When broth is warm, continue as above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 96 | 31% |
| Total Fat 10.64g | 13% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.01g | |
| Cholesterol 212mg | 71% |
| Sodium 862mg | 36% |
| Potassium 1037mg | 30% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.14g | 1% |
| Protein 45.98g | 74% |
