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4 Great Recipes for Mongolian Fire Pot Cooking

This piece of equipment is a thing of beauty. I have had mine for years and it is a really fun way to have a dinner for 4 to 8 people.

The lid comes off and you have the "pot" part to cook in.

The bottom part is where you put your little can of Sterno. In Asia, one puts in hot coals. However, that is too dangerous for me, especially on my dining room table.

Below are some really good Mongolian Pot recipes.
Precious Ten Mongolian Pot
1/4 Lb. chicken breast, sliced as thin as possible
1/4 Lb. chicken livers, sliced as thin as possible
1/4 Lb. shelled, de-veined shrimp, sliced thin
1/4 Lb. boned fish, sliced thin
2 Tbs. soy sauce
1 Tbs. sherry
1 Tsp. salt
1/8 Tsp. MSG (monosodium glutamate) ( I personally do not use this any longer)
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.

Serves 4 to 6
Peking Mongolian Stove
2 Cups chicken stock
5 Cups hot water
3 scallions, sliced in thin strips
6 dry mushrooms, soaked and sliced
4 Lbs. lean beef, sliced paper thin
2 cloves garlic, crushed
1 slice ginger, diced
1 Tbs. salt
1/8 Tsp. pepper

Dipping Sauce:
1 cup soy sauce
1/4 cup sherry
1/8 Tsp. pepper
Mix garlic, ginger, salt and pepper with chicken stock and water. Bring to a boil on the kitchen stove.

Bring the Mongolian Pot to the dining table, fill it with the hot mixture, and light the burner under the pot.

Add the scallions and mushrooms and allow them to boil.

Set the table with the meat attractively arranged on small dishes surrounding the Mongolian pot. Each guest's place is set with a soup bowl and spoon, small dish of dipping sauce and either a slim bamboo skewer or cocktail fork.

Guests cook their own slices of meat in the boiling broth and then dip them into the sauce. Afterwards, soup is served from the Mongolian Pot.

Serves 4 to 6

Chrysanthemum Stove
2 Cups fresh white chrysanthemum petals, washed thoroughly
1/4 Lb. chicken breasts, sliced as thinly

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