Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 lb. chicken breast, sliced as thin as possible
- 1/4 lb. chicken livers, sliced as thin as possible
- 1/4 lb. shelled, deveined shrimp, sliced thin
- 1/4 lb. boned fish, sliced thin
- 2 tbsp. soy sauce
- 1 tbsp. sherry
- 1 tsp. salt
- 1/8 tsp. msg (monosodium glutamate)
- 1/8 tsp. pepper
- 2 cloves garlic, crushed
- 1 diced scallion
- 1/2 lb. spinach or celery cabbage, cut in thin strips
- 3 cups chicken or turkey stock, canned and undiluted
- 1 slice of ginger, diced
- 2 cups water
Directions
Set the table with all the ingredients arranged attractively on platters.
Each place setting consists of a soup bowl, spoon and dipper.
Add water to the stock and bring to a boil on the kitchen stove.
Set the Mongolian Pot on the dining table, fill it with the boiling stock, and light the burner under the pot.
Add ingredients as desired.
Simmer until tender and serve in the soup bowls.
Guests may also use their dipper to obtain attractive morsels from the pot.