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Mongolian Steamboat
Tuesday, 2 January 2007 11:30 pm
Mongolian steamboat is a great way to entertain and involves everyone cooking food at the table in an asian style chicken stock. We purchased two of the steamboats from an asian grocer and have used them heaps.


This is my basic recipe for the chicken stock. You can play around with any part you like, adding flavours and leaving things out. Remember that as you cook food at the table you will also be adding sauces, spices and other flavours. So the stock does not have be 'perfect' when it is first made. At the end of the meal people will be slurping down the soup saying how great it tastes!

Wet Ingredients

4 Litres of chicken stock (salt reduced)

1 Tbl sp soy sauce

1 Tbl sp chinese rice wine

1/4 Tbl sp fish sauce

Dry Ingredients

2 Thai chillies (Red & Green for colour)

2cm Cube of ginger

1 Stick of lemon grass

1 Clove garlic

1/2 Medium onion

1 Tbl sp of corriander stems/roots

Pinch of salt & pepper

2 Tbl sp olive oil

1. Pound all the dry ingredients and only 1 tbl sp of the oil in a mortar into a rich paste. (Food processor is fine)

2. Add the other Tbl sp of oil to a pot large enough to hold all the stock. Heat the oil slightly.

3. Drop the paste into the oil and gently fry/saute for 5 minutes. Periodically add a splash of stock to the frying paste to keep it slightly moist. The paste should not be allowed to brown.

4. Add all the remaining wet ingredients

5. Simmer slowly for 10 minutes.

6. Put stock in a Steamboat or electic frypan at the table and keep heated at a rolling simmer. With this amount of stock you should have plenty left over to keep topping up the steamboat during the meal.

Meat & Vegetables

What you actually cook in the stock is entirely up to your personal tastes. Below is a fairly standard list of what we normally have.

250g Beef steak cut into strips

250g Chicken breast cut into strips

250g Pork fillet cut into strips

3 baby Bok Choy separated and washed

2 cups Bean sprouts

2 cups Snow peas

1 Head broccoli

4 Spring onions chopped into 2cm pieces

2 cups hokkien or singapore noodles

2 cups rice vermicelli

2 cups flat rice noodes


Soy sauce

Asian style dumpling sauce

Chilli or Sambal

Chopped coriander

We put out all the food and invite our guests to 'load up' the steamboat. It is best to add small amounts of food, put the lid on for 4-5 minutes and let it cook. Then divide the cooked food between everyone, reload the steamboat and then eat while the next batch is cooking.

Feel free to add condiments to your own bowl as well as the steamboat. And keep a big jug of fresh stock on the table to top up the steamboat as required.

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