Mongolian Hot Pot

By Howie

Ingredients

• Chicken Stock:
• 250 g (8 oz) piece fillet steak
• 2 pork fillets
• 2 whole chicken breasts
• 2 large bream fillets
• 500 g (1 lb) green king prawns
• 240 g can bamboo shoots
• 1 carrot
• 125 g (4 oz)bean sprouts
• 125 g (4 oz) snow peas
• 425 g can baby corn
• 24 oysters in the shell or one large bottle oysters
• 1/2 Chinese cabbage
• 125 g (4 oz) bean curd
• 425 g can straw mushrooms
• 185 g (6 oz) vermicelli
• asparagus
• 3 chicken backs (or other chicken pieces)
• 2 1/2 litres (10 cups) water
• 3 chicken stock cubes
• 1 medium onion
• 5 cm (2 inch) piece green ginger
• 1 stick celery
• salt
• 1/2 tsp sesame oil
• 4 shallots
• cayenne
• mushrooms

Preparation

Step 1

Prepare Meat and Fish:

1) Remove all fat and sinew from steak, wrap in plastic food wrap, place in freezer for one hour or until meat is very firm. With very sharp knife or cleaver, cut meat into 3mm slices.

2) Remove all fat and sinew from pork fillet, wrap in plastic food wrap, place in freezer for one hour, or until meat is firm. Cut as for beef fillet.

3) Remove skin from chicken meat. Cut chicken meat from each side of breast bone, giving two pieces of meat. Repeat with remaining breast. Cut meat into thin slices.

4) Remove skin and bones from fish fillets. Cut fillets into 5cm x 5mm slices.

5) Shell prawns, remove back vein. If large, cut into two lengthwise.

6) Remove oysters from shell or drain bottle of oysters.

Prepare Vegetables:

1) Wash cabbage, drain well, cut into 4cm pieces. Cut bean curd into 5mm slices.

2) Drain bamboo shoots, slice thinly. Halve mushrooms. Slice peeled carrot thinly, wash bean sprouts, top and tail snow peas, drain corn.

Chicken Stock:

1) Place chicken pieces, water, crumbled stock cubes, chopped celery, sliced ginger and peeled and sliced onion in pan. Bring to a boil, reduce heat, simmer covered for two hours, strain stock, return stock to pan, add salt, sesame oil and chopped shallots, bring to boil, remove from heat.

2) To serve, bring stock to boil then pour into hot pot. An electric hot pot or a large electric frypan can be used. However, many people still have the hot pot which is fired by charcoal.