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Chinese / Mongolian · Lunch, dinner

Mongolian Hot Pot

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Mongolian hot pot commonly refers to a northern Chinese communal meal traditionally associated with thinly sliced mutton cooked in a simmering broth. Diners cook ingredients at the table and season them with individual dipping sauce.

Ingredients

  • 1.5 l unsalted chicken or lamb stock
  • 4 slices ginger
  • 3 scallions, cut into lengths
  • 2 star anise
  • 600 g boneless lamb, partially frozen and paper-thin sliced
  • 300 g napa cabbage, chopped
  • 250 g mushrooms
  • 250 g firm tofu, cubed
  • 200 g dried wheat or glass noodles, soaked as directed
  • Sesame paste, soy sauce, chile oil, and cilantro, for dipping

How to cook

  1. Simmer stock with ginger, scallions, and star anise for 20 minutes. Transfer to a tabletop hot-pot cooker.
  2. Arrange raw lamb separately from vegetables, tofu, and noodles. Give each diner a bowl of dipping sauce.
  3. Keep broth at a steady simmer. Cook lamb slices until no pink remains; cook vegetables, tofu, and noodles until tender. Use separate utensils for handling raw meat.
  4. Ladle broth into bowls near the end of the meal.

Recipe photographs link to their original publishers.