A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mongolian Hotpot Fondue
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- #10676
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 pounds lean lamb leg of fillet
7 1/2 cups chicken stock
1 teaspoon peeled grated fresh ginger root
1 clove garlic crushed
2 tablespoons chopped spring onion
2 tablespoons chopped fresh coriander
4 ounces spinach leaves shredded
8 ounces Chinese leaves shredded
3 ounces instant soup noodles
Hotpot Dipping Sauce
6 tablespoons soy sauce
3 tablespoons creamy peanut butter
2 tablespoons rice wine or dry sherry
1 pinch chili powder
3 tablespoons hot water
1 shallot, finely chopped
directions
Slice lamb very thinly and arrange on two large plates. Put stock into a large saucepan with ginger and garlic and simmer for 15 minutes.
Put spring onion coriander spinach Chinese leaves and noodles into separate serving bowls. Combine the ingredients for dipping sauce and divide between small dishes.
Put stock into a special Mongolian hotpot or a fondue pot. Add spring onions an bring back to boil. Transfer pot to burner.
Each person uses fondue forks or Chinese wire strainers to cook pieces of food in stock. The food is then dipped in sauce before eating.
Any remaining spinach and Chinese leaves are finally added to the pot with coriander and noodles. When noodles are tender the soup is served in bowls.
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
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