Recipe: Mongolian Hot Pot Soup

Mongolian Hot Pot Soup

1/4 lb. chicken breast, sliced as thin as possible
1/4 lb. chicken livers, sliced as thin as possible
1/4 lb. shelled, deveined shrimp, sliced thin
1/4 lb. boned fish, sliced thin
2 tbsp. soy sauce
1 tbsp. sherry
1 tsp. salt
1/8 tsp. msg (monosodium glutamate)
1/8 tsp. pepper
2 cloves garlic, crushed
1 diced scallion
1/2 lb. spinach or celery cabbage, cut in thin strips
3 cups chicken or turkey stock, canned and undiluted
1 slice of ginger, diced
2 cups water

Set the table with all the ingredients arranged attractively on platters. Each place setting consists of a soup bowl, spoon and dipper.

Add water to the stock and bring to a boil on the kitchen stove.

Set the Mongolian Pot on the dining table, fill it with the boiling stock, and light the burner under the pot.

Add ingredients as desired. Simmer until tender and serve in the soup bowls. Guests may also use their dipper to obtain attractive morsels from the pot.

Servings: 4 to 6