- 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.
Mongolian Pot
ingredients
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)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
