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Mongolian Fire Pot (Rinsed Lamb)
(Shua - Yang - Jou)
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| What You Need: |
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3 pounds lean, boneless lamb, cut from the leg or shoulder
4 ounces cellophane noodles
½ pound fresh, crisp spinach
½ pound celery cabbage
½ cup soy sauce
2 tablespoons sesame-seed oil
2 tablespoons Chinese rice wine, or pale dry sherry
1 tablespoon brown sugar dissolved in 1 tablespoon boiling water
2 tablespoons smooth peanut butter, thinned with 4 tablespoons boiling water
¼ teaspoon cayenne pepper
1 tablespoon fermented red bean curd, mashed
8 to 10 cups chicken stock, fresh or canned
2 scallions, white part only, finely chopped
1 teaspoon finely chopped garlic
1 tablespoon finely chopped, peeled fresh ginger root
¼ cup finely chopped Chinese parsley (cilantro), or substitute flat-leaf parsley
Steamed flower rolls
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| How To Cook: |
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PREPARE AHEAD:
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1. Place the lamb in the freezer for 2 or 3 hours, or only long enough to firm it for easier slicing. Then, with a cleaver or heavy, sharp knife, cut the lamb against the grain into paper-thin slices.
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2. Cut the slices into 2-by-3- inch pieces. Divide the lamb into 6 equal portions (½ pound of meat per person) and arrange the pieces in an overlapping row or circle on individual plates.
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3. In a large, flat pan or dish, cover the cellophane noodles with 2 cups of warm water and let them soak for 30 minutes. Then drain and cut the noodles into 6-inch lengths. Place on a platter.
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4. Trim the spinach leaves of their tough stalks, wash the leaves thoroughly under cold running water and drain. Pat them dry with paper towels and arrange them on the platter with the noodles.
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5. With a cleaver or sharp knife, trim off the wilted greens and the root ends of the cabbage. Separate the cabbage into stalks and wash under cold running water.
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6. Cut each stalk into 1-by-3-inch pieces and blanch them by dropping them into a pot of boiling water. Let them rest in the water for 2 to 3 minutes, then drain, pat dry with paper towels, and place on the platter with the spinach and noodles.
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7. In a large bowl, combine the soy sauce, sesame-seed oil, wine, diluted brown sugar, the thinned peanut butter, cayenne pepper and red bean curd. Mix thoroughly, then ladle 1 tablespoon of the sauce into each of 6 individual soup bowls. Pour the rest into a small serving bowl.
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8. Have the above ingredients, and the chicken stock, scallions, garlic, ginger and parsley within easy reach. Reheat the steamed flower rolls and keep them warm.
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TO COOK:
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1. Prepare the fire pot or whatever substitute pot you have chosen, as described in the recipe for the chrysanthemum fire pot.
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2. In a 3- to 4-quart saucepan, bring the chicken stock to a boil, then pour it into the fire pot or electric casserole. Place the platter of noodles, Chinese cabbage and spinach, the steamed flower rolls and the bowl of extra sauce next to the pot.
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3. Give each guest a plate of lamb and a soup bowl. Drop the scallions, garlic, ginger and parsley into the boiling stock. Each guest then cooks his own lamb, as described in the recipe for the chrysanthemum fire pot.
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4. When all the lamb has been consumed, a little of the stock (now a rich, highly flavored broth) is ladled into each guest's bowl and served as a soup.
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5. The noodles and vegetables are then dropped into the stock remaining in the fire pot, cooked for a minute or so and ladled with the broth into the bowls as a last course.
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