Mongolian Firepot
This mode of cooking was introduced to china by the mongol hordes who invaded in the 13th century. It calls for plenty of participation on the part of the guests, who cook the assembled ingredients at the table, dipping the meats in a variety of different sauces.
Ingredients
- 900g / 2lb boned leg of lamb, preferably bought thinly sliced
- 225g / 8oz lamb's liver and/or kidneys
- 900ml / 1½ pints / 3¾ cups lamb stock (see Cook's Tip)
- 900ml/ 1½ pints / 3¾ cups chicken stock
- 1cm / ½in piece fresh root ginger, peeled and thinly sliced
- 45ml / 3 tbsp rice wine or medium-dry sherry
- ½ head Chinese leaves, rinsed and shredded
- few young spinach leaves
- 250g / 9oz fresh firm beancurd (tofu), diced (optional)
- 115g / 4oz cellophane noodles
- salt and ground black pepper
For the dipping sauce:
- 50ml / 2fl oz / ¼ cup red wine vinegar
- 7.5mI / ½ tbsp dark soy sauce
- 1cm / ½in piece fresh root ginger, peeled and finely shredded
- 1 spring onion, finely shredded
To serve:
- steamed flower rolls
- bowls of tomato sauce, sweet chilli sauce, mustard oil and sesame oil
- dry-fried coriander seeds, crushed
Preparation
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- When buying the lamb, ask your butcher to slice it thinly on a slicing machine, if possible. If you have had to buy the lamb in the piece, however, put it in the freezer for about an hour, so that it is easier to slice thinly.
- Trim the liver and remove the skin and core from the kidneys, if using. Place them in the freezer too. If you managed to buy sliced lamb, keep it in the fridge until needed.
- Mix both types of stock in a large pan. Add the sliced ginger and rice wine or sherry, with salt and pepper to taste. Heat to simmering point; simmer for 15 minutes.
- Slice all the meats thinly and arrange them attractively on a large platter.
- Place the shredded Chinese leaves, spinach leaves and the diced beancurd (tofu) on a separate platter. Soak the noodles in warm or hot water, following the instructions on the packet.
- Make the dipping sauce by mixing all the ingredients in a small bowl. The other sauces and the crushed coriander seeds should be spooned into separate small dishes and placed on a serving tray. Have ready a basket of freshly steamed flower rolls.
- Fill the moat of the hotpot with the simmering stock. Alternatively, fill a fondue pot and place it over a burner. Each guest selects a portion of meat from the platter and cooks it in the hot stock, using chopsticks or a fondue fork. The meat is then dipped in one of the sauces and coated with the coriander seeds (if liked) before being eaten with a steamed flower roll.
- When all or most of the meat has been eaten, top up the stock if necessary, then add the vegetables, beancurd and drained noodles. Cook for a minute or two, until the noodles are tender and the vegetables retain a little crispness. Serve the soup in warmed bowls, with any remaining steamed flower rolls.
COOK'S TIP
When buying the lamb, ask the butcher for the bones and make your own lamb stock. Rinse the bones and place them in a large pan with water to cover. Bring to the boil and skim the surface well. Add 1 peeled onion, 2 peeled carrots, 1cm / ½in piece of peeled and bruised ginger, 5ml / 1 tsp salt and ground black pepper to taste. Bring back to the boil, then simmer for about an hour until the stock is full of flavour. Strain, leave to cool, then skim and use.
Serves 6-8.