Home Cooks > Recipes > Mongolian Pot
Yield: Yield: 4 to 6 servings 4 tablespoons Kikkoman Soy Sauce, divided
2 teaspoons minced fresh ginger root
1/2 teaspoon sugar
2 whole chicken breasts, skinned, boned and cut into thin strips
2 cans (10-1/4 oz. each) condensed chicken broth
1 clove garlic, minced
1/2 pound cabbage, cut into 3/4-inch chunks (about 4 cups)
3/4 pound fresh spinach, trimmed, washed and drained
3 green onions and tops, cut into 1-inch lengths and slivered
1/4 pound vermicelli or spaghetti, cooked
1/4 pound fresh mushrooms, sliced (optional)
- Combine 2 Tbsp. soy sauce, ginger root and sugar in bowl; stir in chicken strips and let stand 10 minutes.
- Meanwhile, combine chicken broth, 4 soup canfuls water, remaining 2 Tbsp. soy sauce and garlic in deep electric frying pan; bring to a boil. Reduce heat and keep broth mixture hot.
- Arrange chicken, cabbage, spinach, green onions, vermicelli and mushrooms on platter. Using chop sticks or tongs, let individuals select and add chicken and vegetables to hot broth; cook until done as desired.
- Serve in individual bowls; with additional Kikkoman Soy Sauce as desired. When all foods are cooked, serve broth as soup.