Mongolian Hot Pot
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
623
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 7.2 μg | (36 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 132.4 μg | (221 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 61.4 mg | (512 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 33.6 μg | (75 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 2,158 mg | (54 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 184 μg | (92 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 961 mg | |||
| Cholesterol | 381 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the chicken soup
- 1 cup Mirepoix (chopped)
- 2 onions
- 1 bay leaf
- 2 cloves
- ½ tsp peppercorns
- 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 ⅓ cups Broccoli (broken into florets)
- 1 yellow pepper (cut into strips)
- 1 ⅓ cups Prawn (peeled, entrails removed)
- 1 ⅓ cups mussels (debearded, open ones discarded)
- Plus (optional)
- 5 ozs Glass noodles
- 1 ⅔ cups Plaice fillet (skinned, ready-to-cook, diced)
Preparation steps
1.
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.
2.
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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