The Great Khans Fire Pot Recipes

FIFTEEN MINUTE FIRE POT

Steps:

• Put the pot to boil with the water, salt and sliced ginger, covered with a lid. Arrange beef slices at the side of 4 individual plates. Pat scallops dry, discard crescent-shaped membrane and add to the plates. Cut bean curd in large cubes and add also to the plates. Discard stems from spinach and pile on plates. If using watercress, rinse the bunches, shake dry and twist off the stems. Pile leaves on the plates. Trim bok choy, cut in 1 inch slices and pile also on the plates. Trim and add the scallions. Chop the coriander and put in a small bowl to be added to the firepot with the rice noodles.
• For the sauce: stir together the sesame paste, soy sauce, chili paste and vinegar and adjust proportions to your taste. Put in 4 individual bowls. Transfer the pot to the table burner. Set plates of meat and vegetables at each place, with chopsticks and a bowl of sauce.
• Towards the end of the meal, add rice noodles and coriander to the pot and simmer 1 minute until just tender. If your firepot loses too much heat during the meal, add all the remaining ingredients and return the pot to the stove to finish cooking.

FIRE POT

Steps:

• Butterfly the shrimp.
• Arrange it and the steak on a platter.
• Place the bean curd, spinach and chinese cabbage on small platters.
• Cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
• Drain thoroughly and arrange on a platter.
• Alternatively you can give everyone a bowl of rice.
• Mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
• Bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
• Cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
• Heat until boiling again, then reduce to a medium simmer.
• Place all the platters around the fire pot or fondue.
• Each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
• They then dip the items into their bowl of sauce and enjoy.

THE GREAT KHAN'S FIRE POT RECIPE

Steps:

• Soak the noodles in warm water to cover until softened, about 30 minutes; drain. Cut the noodles into 3-inch pieces. Place the noodles and spinach on a serving platter with the lamb, prawns, and onions. Cover and refrigerate until ready to cook. In separate small serving bowls, whisk the dipping sauce ingredients until blended. In a large pot, bring the broth, ginger and wine to the boil over medium-high heat. Reduce the heat to low; cover and simmer for 20 minutes. Discard the ginger. Set a Mongolian fire pot or an electric wok in the centre of the table. Arrange the lamb platter and dipping sauces around the cooking vessel. Pour the hot broth into the fire pot and adjust the heat so the broth simmers gently. Each diner cooks his or her choice of ingredients and seasons it with dipping sauce. This recipe yields 6 to 8 servings. Plotting your Fire Pot: When purchasing a fire pot or hot pot, be sure to find one that is functional and not merely ornamental. To prevent damage to the pot, fill the moat with hot broth before adding the charcoal. Light the charcoal ahead of time in a barbecue, then transfer them to the fire pot. Unable to find a traditional fire pot? In a pinch, use an electric wok, or a portable gas burner, or even a fondue pot. The Cantonese version of hot pot is called a fire pot, which is a large clay pot over a portable burner or cool-burning stove.

SHUAN YANG ROU (MONGOLIAN FIREPOT FEAST)

Steps:

• Partially freeze the meat to make thin slicing easier.
• Prepare vegetable platter in advance and chill.
• Prepare meat platter in advance and chill.
• When ready to dine, bring stock, scallions, garlic, and wine to a simmer over low heat on a tabletop burner or in a traditional Chinese hot pot. Place in the middle of the table.
• Pour hot water over cellophane noodles and let soak for 30 minutes. Drain and place in a bowl.
• Lay sliced meat platter on table. Lay prepared vegetables platter on table.
• In various small bowls, place each of your chosen dipping sauces. Place bowls on table around simmering broth.
• Each guest gets a bowl, a small plate, chopsticks and a spoon. Sometimes small individual strainers are used as well as chopsticks for dipping or to fish out morsels that fall into the pot.
• NOTE: In addition to the lamb, beef or pork, shrimp, shelled and deveined, oysters, mussels or clams, shucked, and tofu, cut in 1" cubes may be added depending on taste and interest. You may also use a mixture of any of the above.
• NOTE: In addition to the bok choy, shiitake mushrooms, and the spinach, snow peas, sprouts, bamboo shoots may be added depending on taste and interest. You may also use a mixture of any of the above or any other vegetable you wish.
• NOTE: In addition to the soy sauce and hoisin sauce, Chinese hot mustard, oyster sauce, sesame oil, and rice or Chinese brown vinegar may be added depending on taste and interest. You may also use a mixture of any of the above.
• HOW TO DINE HOT-POT STYLE: First pick up some meat with the chopsticks and swish it around in the hot broth until cooked through, about 1-2 minutes. Dip meat in some of the sauce and eat. Alternatively, place a little of various sauces of your choice in your bowl, mix them together to taste, and dip the meat in this. About halfway through the dining, add the noodles to the broth to simmer. Dip the vegetables in the broth and proceed as with the meat. Finally, spoon some of the broth and noodles into your bowl and drink as a soup.