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Mongolian Hot Pot

Name: Mongolian Hot Pot
Total time: 3 h 10 min
Yield: 6
Cuisine: Asian, Chinese
Ingredients: 1 cup Mirepoix (chopped); 2 onions; 1 bay leaf; 2 Cloves; 0.5 teaspoon Peppercorn; 1 spring chicken (approx. 1.4 kg, ready-to-cook); 2 cups Veal fillet (diced); 2 cups Chicken breasts (diced); 1 Leek (sliced); 1.75 cups carrots (sliced); 3 cups Mushrooms (halved); 1.667 cups zucchini (sliced); 1.333 cups Broccoli (broken into florets); 1 yellow pepper (cut into strips); 1.333 cups Prawn (peeled, entrails removed); 1.333 cups mussels (debearded, open ones discarded); 5 ounces glass noodle; 1.667 cups Plaice fillet (skinned, ready-to-cook, diced)

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 3 h. 10 min.

Ready in

My cookbook

Ingredients

for

servings

For the chicken soup: 1 cup
Mirepoix (chopped); 2
onions; 1
bay leaf; 2
Cloves; ½ teaspoon
Peppercorn; 1
spring chicken (approx. 1.4 kg, ready-to-cook)

For the fondue: 2 cups
Veal fillet (diced); 2 cups
Chicken breasts (diced); 1
Leek (sliced); 1 ¾ cups
carrots (sliced); 3 cups
Mushrooms (halved); 1 ⅔ cups
zucchini (sliced); 1.333 cups
Broccoli (broken into florets); 1
yellow pepper (cut into strips); 1.333 cups
Prawn (peeled, entrails removed); 1.333 cups
mussels (debearded, open ones discarded)

Plus (optional): 5 ounces
glass noodle; 1 ⅔ cups
Plaice fillet (skinned, ready-to-cook, diced)

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Preparation steps

Place the mirepoix, onions, bay leaf, cloves, peppercorns and the chicken into a large pot. Add 2.5 litres water and a good pinch of salt and bring to the boil. Then cook gently on a medium heat for 2-2.5 hours. Scoop the foam off every so often.

Sieve the soup and remove the chicken. Place all the desired ingredients in bowls on the table and pour the chicken soup into a fondue pot. Bring to the boil on a rechaud and skewer the ingredients of fondue forks and cook in the soup. Serve with dips.

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Mongolian Hot Pot

Ingredients

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