Mongolian Hotpot with Chicken and Shrimp
Dive into the heartwarming flavors of **Mongolian Hotpot with Chicken and Shrimp**, a one-pot delicacy that's perfect for cozy gatherings or weeknight dinners. This traditional dish combines tender slices of chicken breast and succulent shrimp simmered in a fragrant, umami-rich broth infused with ginger, garlic, and a hint of spice from red chili flakes. Packed with vibrant vegetables like napa cabbage, shiitake mushrooms, and carrots, alongside protein-packed tofu, this hotpot is both nourishing and satisfying. Customize it further by serving it over soft rice noodles for an added layer of comfort. With minimal prep and cooking time, this Mongolian hotpot offers a delightful balance of bold flavors and wholesome ingredients—ideal for sharing with family and friends. Perfect for fans of Asian cuisine, this recipe ensures a communal dining experience that’s as comforting as it is delicious. **Keywords: Mongolian hotpot, chicken and shrimp hotpot, Asian comfort food, one-pot meals, noodle soup recipes, healthy hotpot recipe.**
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Recipe Information
Ingredients
- 400 grams Chicken breast
- 300 grams Shrimp (peeled and deveined)
- 6 cups Chicken stock
- 3 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon Sesame oil
- 2 tablespoons Ginger (sliced)
- 4 cloves Garlic (minced)
- 1 teaspoon Red chili flakes
- 300 grams Napa cabbage (chopped)
- 2 medium Carrots (thinly sliced)
- 200 grams Shiitake mushrooms (sliced)
- 200 grams Firm tofu (cubed)
- 4 stalks Scallions (chopped)
- 200 grams Rice noodles (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Slice the chicken breast into thin strips and set aside. Rinse and pat the shrimp dry.
In a large pot, heat the sesame oil over medium heat. Once hot, add the ginger, garlic, and chili flakes. Sauté for 1-2 minutes until fragrant.
Pour in the chicken stock, soy sauce, and Shaoxing wine. Bring to a boil, then reduce to a simmer.
Add the carrots, shiitake mushrooms, and napa cabbage to the pot. Let them cook for 5-7 minutes until tender.
Carefully add the sliced chicken and shrimp to the simmering broth. Cook for 3-4 minutes or until the chicken is fully cooked and the shrimp turn pink and opaque.
Gently add the cubed tofu to the pot and cook for another 2 minutes.
If using rice noodles, soak or cook according to package instructions, and divide them into serving bowls.
Taste the broth and adjust seasoning with salt and pepper if needed.
Ladle the hotpot into bowls (over the noodles if using). Garnish with chopped scallions.
Serve immediately and enjoy the communal dining experience with family or friends!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 6299 mg | 274% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 22.8 g | ||
| Protein | 240.8 g | 482% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1787 mg | 137% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3457 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
