Lamb Soup Pot

This Chinese lamb hot pot is a communal, tableside cooking experience built on a deeply flavored homemade lamb bone broth. Four pounds of cracked lamb bones simmer with fresh ginger and quartered onion for two hours, reducing by half into a concentrated, gelatinous stock that’s the backbone of the entire meal.

Shredded lamb shoulder or leg goes back into the finished stock with salt, sugar, and light sherry for another 20 minutes. The sherry adds a subtle sweetness that’s traditional in Northern Chinese lamb preparations and rounds out the gaminess of the meat.

The fire pot presentation is where this gets special. Hot charcoal briquettes go into the base of the pot, and half the broth and ingredients get added tableside. Bean thread noodles, cloud ear mushrooms (soaked until soft), shredded Szechuan mustard greens, bean sprouts, and bias-cut scallions cook right in the simmering broth while everyone eats. When the first round is gone, add the reserved half for a second helping.

Kitchen Tips

• Crack the lamb bones before simmering. This exposes the marrow and releases more collagen for a richer, more gelatinous broth.
• Skim the froth regularly during the first 30 minutes of simmering for a clearer stock.
• Soak the bean thread noodles just until pliable, not soft. They finish cooking in the hot broth.
• Rinse the canned Szechuan mustard greens to control saltiness.

Variations

• No fire pot? Use a fondue pot, electric hot plate, or portable burner at the table.
• Add thinly sliced firm tofu or fish balls for more variety in the pot.
• Set out dipping sauces like sesame paste, chili oil, and soy-vinegar for guests to customize each bite.