Soups Recipes - Mongolian Firepot Recipe

Ingredients

• 900g/2lb boned leg of lamb

• 225g/8oz lamb's liver, trimmed

• 900ml/3 3/4 cups hot lamb stock

• 900ml/3 3/4 cups hot chicken stock

• 1 cm/1/2in piece fresh root ginger, peeled and thinly sliced

• 45ml/3 tbsp rice wine

• 1/2 head Chinese leaves (Chinese cabbage), shredded

• 115g/4oz cellophane noodles

• salt and ground black pepper 

For the dipping sauce:

• 50ml/4 cup red wine vinegar

• 7.5ml/1/2 tbsp dark soy sauce

• 1 cm/1/2in piece fresh root ginger, peeled and finely shredded

• 1 spring onion (scallion), shredded  

To serve:

• tomato sauce, sweet chili sauce, mustard oil and sesame oil

• dry-fried coriander seeds, crushed

Serves 6-8

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Method:

1. When buying the lamb, ask your butcher to slice it thinly on a slicing machine. Place the liver in the freezer; slice it thinly too.

2. Mix both types of stock in a large pan. Add the ginger and rice wine. with salt and pepper to taste. Heat to simmering point simmer for 15 minutes.

3. Arrange the meats and greens on platters. Soak the noodles. following the instructions on the packet.

4. Mix the dipping sauce ingredients in a small bowl. Place the other accompaniments in separate small dishes.

5. Fill the moat of the hotpot with the simmering stock. Each guest cooks a portion of meat in the hot stock. then dips it in sauce and coats it in seeds.

6. When the meat has been eaten, add the vegetables and drained noodles. Cook for a minute or two, then serve as soup.

Note: This mode of cooking was introduced to China by 13th-century invaders. Guests cook the assembled ingredients at the table, dipping the meats in sauces.