Poultry Recipes - Mongolian Steamboat

Ingredients

• 1 x 4lb (1 x 2kg) roasting chicken

• 1 medium onion, chopped

• 1 bouquet garni

• 10 peppercorns

• 2 bay leaves

• 1 tsp salt

• 5 cups (1.2L) water

• 6 oz (175g) crabmeat

• 1 cup (175g) large peeled shrimp

VEGETABLES

• 1 cup (125g) sliced mushrooms

• 1 red pepper, pith and seeds removed and sliced

• 1 green pepper, pith and seeds removed and sliced

• 1 green pepper, pith and seeds removed and sliced

• 1 cup (175g) shredded Chinese cabbage

• 4 oz (125g) canned lotus root, drained and sliced

GARNISHES

• 4 cups (275g) cooked rice

• 4 tbsp chopped spring onion

• 4 inch (10cm) piece of fresh green ginger, peeled and finely chopped

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Method:

1. Remove the sin, bones and flesh from the chicken. Set the flesh aside and put the skin, bones and giblets into a saucepan with the onion, bouquet garni, peppercorns, bay leaves, salt and water. Bring to the boil, skimming off any scum from the surface. Reduce the heat to low, cover and simmer the stock for 1 to 1 1/2 hours. Remove from the heat and strain the stock. set aside.

2. Meanwhile, prepare the meat and fish. Cut the chicken flesh into bite-sized pieces and arrange decoratively on a large serving platter. Cut the crabmeat and prawns (shrimp) into bite-sized pieces and arrange with the chicken.

3. TO PREPARE THE VEGETABLES: Arrange them attractively on a large serving platter and set them aside with the meat and fish.

4. Put all the garnishes into separate bowls and arrange with the other dishes.

5. Put the firepot or fondue pot in the centre of the table and arrange the various platters around it. Bring the stock to the boil in a saucepan and pour into the fondue pot. Light the spirit burner. The food is now ready to be cooked, in the same way as fondue.