The Great Khans Fire Pot Recipes

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FIFTEEN MINUTE FIRE POT



Fifteen Minute Fire Pot image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

2 quarts water
1 tablespoon salt
Walnut-sized piece of ginger
1 pound raw beef fillet, cut in very thin slices
1/4 pound sea scallops
1/4 pound soft bean curd
1/2 pound washed baby spinach or 1 large bunch watercress
Small head of bok choy (about 3/4 pound)
4 scallions
Small bunch fresh coriander (cilantro)
1 1/2 ounce medium rice noodles
1/2 cup sesame paste (tahini)
2 teaspoons dark soy sauce
2 teaspoons red chili paste or a few drops Tabasco
4 teaspoons rice vinegar or red wine vinegar
1/4 cup water

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.

THE GREAT KHAN'S FIRE POT RECIPE



The Great Khan's Fire Pot Recipe image

Provided by á-174942

Number Of Ingredients 31

HOT AND SPICY DIPPING SAUCE:
3 ounces dried bean thread noodles
12 ounces spinach coarse stems
discarded
2 pounds boneless lamb (leg or loin) cut thin strips (or chicken or beef)
1 pound medium raw prawns shelled, deveined, (optional)
2 spring onions cut 1" lengths
2 quarts chicken broth
1 slice ginger lightly crushed
2 tablespoons Chinese rice wine or dry sherry
2 ounces chicken broth
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon finely-chopped garlic
1 tablespoon finely-chopped ginger
1 teaspoon chili garlic sauce
1 teaspoon chopped coriander
SPICY HOISIN DIPPING SAUCE:
3 tablespoons Hoisin sauce
2 tablespoons chicken broth
1 tablespoon soy sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 teaspoon Worcestershire sauce
TANGY MUSTARD DIPPING SAUCE:
3 tablespoons chicken broth
3 tablespoons prepared Chinese mustard
2 tablespoons sesame oil
1 tablespoon finely-chopped garlic
1 tablespoon finely-chopped ginger
2 teaspoons soy sauce

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.

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