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Tired of welcoming the New Year in a loud and usually tipsy crowd?
This December 31st make it a very special celebration by inviting a few friends over for Mongolian Firepot.
An elegant and unusual meal cooked by the guests as they sit companionably around a bubbling wok, Mongolian Firepot requires planning and several hours of preparation but it’s worth the effort. Friends who have sampled it once will lobby the next 12 months to make Mongolian Firepot a New Year’s tradition and then fight for a return invitation.
Most of the before-dinner work involves cutting and slicing the various meats and seafood which will be threaded on skewers and cooked, fondue-like, in a pot of simmering broth. These Oriental shish kabobs, dipped in a choice of sauces, are wonderfully delicious but the piece de resistance comes when the last skewer has been withdrawn. Chinese cello- , for a final soup course.
* Begin preparations the day before by stewing a chicken to make the broth. Save the chicken for sandwiches on New Year’s Day. Strain the stock and then refrigerate for easy removal of the fat that congeals on top.
A few hours before dinner, prepare a selection of meats, seafood and vegetables. The exact amounts will depend on the number of people who can fit around the wok. Use all or a selection from the following, depending upon your tastes and your pocketbook.
Flank steak, cut across the grain
into thin stripe about 2 inches long
Chicken breasts, boned, skinned and cut into 2 inch squares
Pork tenderloin, trimmed of fat and cubed
Chicken livers
78.2%