Fondue Pot for the 21st century. Here is an article that should give new hope for the fondue pot of yesteryear. Go deep into the cupboards and dig it out, wipe off the dust and treat yourself to a new experience.

Mongolian Hot Pot- More Uses For Your Fondue Pot. Cooking article
Brought to you by ~~Chef Brian~~

Why not use the fondue pot for something else! Mongolian Hot Pot is a great meal that can be cooked in an electric fondue pot.

The Mongolian Hot Pot was originated by the ancient Mongols who would cook their food in boiling water. They would season the water with whatever dry spices they might have had on them at any given time. Those Mongols probably would not recognize your Fondue Pot with it's electrical wires and stainless forks!

To make Mongolian Hot Pot you'll need to fill your fondue pot with a type of broth. Be it beef, chicken, or even a spiced vegetable consumé. Using your fondue forks you skewer meats and vegetables and cook them right at the table. You will need the more tender cuts of meat as boiled meats can be a little tough.

All the of preparations such as cleaning and cutting the vegetables and meat into bite sized pieces, can be done before hand. The little morsels will of course cook quicker and not reduce the temperature of the boil if they are brought out a little early to reach room temperature before dunking.

You'll need at least three dipping sauces to offer your guests some variety. possibly a hollandaise/ béarnaise, a warm barbecue, and a spicy southwest would be good choices.

The cooking of the items will add flavor to the broth. At the end of the meal add some rice noodles and let cook for 10 min. Dish out into small bowls and serve with chopsticks. This after dinner soup is a special treat that your guests will remember and look forward to at future dinner parties.

Mongolian Hot Pot Recipe

Broth:5 cups, your choice, Broth
2 Green Onions (chopped)
2 Garlic Cloves (minced)
About 5 Shiitake Mushrooms (chopped)
2 tablespoons Cilantro (chopped)
2 tablespoons Soy Sauce

Vegetable Platter:
8 Bok Choy leaves (cut into strips)
1 – 8 ounce Can Bamboo Shoots (drained)
2 Green Onions (chopped)
1 cup Broccoli Florets
4 ounce package Rice Noodles

Meat Platter:
1 pound Beef Tenderloin (sliced into thin strips) or
1 pound Chicken Breast (sliced into thin strips) or
1 1/2 pounds Shrimp (in half if large)

Arrange vegetable platter before guests arrive.

Bring Broth to a boil.
Add Green Onions, Garlic, Mushrooms, Cilantro, and Soy Sauce Simmer for 15 minutes.
Spear beef strips with fondue forks and cook in broth for 3-5 minutes.
Spear vegetable strips and cook until tender.
Dip cooked beef and vegetables into desired sauces.
When all the meat has been eaten:
Add Rice Noodles to broth.
Add remaining vegetables to broth.
Simmer for about 10 minutes.
Serve portion to each guest in a bowl with chopsticks.

The Fondue Pot of the 21st century. ENJOY!

≈Chef Brian≈