CHINESE FIRE POT
Ingredients
1 pound Boneless beef sirloin -- =OR=- beef round
1 pound Boned chicken breasts
1 pound Fish fillets
1 pound Medium shrimp
1 pound Chinese cabbage
1/2 pound Fresh forest mushrooms -- =OR=- Cultivated mus
Lemon juice
2 packages Enoki mushrooms -- (3 1/2-oz packages)
3/4 pound Chinese pea pods
2 bn Green onions
2 bn Spinach
8 ounces Canned water chestnuts -- drained and sliced
8 ounces Canned bamboo shoots -- drained and sliced
4 cans Chicken broth -- (13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 pound Fine egg noodles -- cooked
Cilantro or chives -- chopped
(optional)
1 pound Boned chicken breasts
1 pound Fish fillets
1 pound Medium shrimp
1 pound Chinese cabbage
1/2 pound Fresh forest mushrooms -- =OR=- Cultivated mus
Lemon juice
2 packages Enoki mushrooms -- (3 1/2-oz packages)
3/4 pound Chinese pea pods
2 bn Green onions
2 bn Spinach
8 ounces Canned water chestnuts -- drained and sliced
8 ounces Canned bamboo shoots -- drained and sliced
4 cans Chicken broth -- (13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 pound Fine egg noodles -- cooked
Cilantro or chives -- chopped
(optional)
Methods/steps
It is not necessary to use all ingredients listed here as long as you
offer an interesting blend of meats, fish and vegetables
Other meats and
vegetables can be substituted, if desired
Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen
Slice beef and chicken in strips 1/4-inch thick and about 2
inches long
Cut fish into 3/4-inch cubes
Shell and devein shrimp
Chop
cabbage into bite-size chunks
Clean mushrooms
If using forest mushrooms,
remove and discard stems
Slice mushrooms and sprinkle with lemon juice
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible
Wash, trim ends and string pea pods
Clean green
onions and cut in halves lengthwise, including green portion
Cut into
2-inch lengths
Clean spinach and discard thick stems
To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates
Bring broth to
boil
Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl
Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into hot broth to
poach
When cooked (this will take only a few moments), ingredients are then
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
eaten with noodles, adding cilantro, if desired
offer an interesting blend of meats, fish and vegetables
Other meats and
vegetables can be substituted, if desired
Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen
Slice beef and chicken in strips 1/4-inch thick and about 2
inches long
Cut fish into 3/4-inch cubes
Shell and devein shrimp
Chop
cabbage into bite-size chunks
Clean mushrooms
If using forest mushrooms,
remove and discard stems
Slice mushrooms and sprinkle with lemon juice
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible
Wash, trim ends and string pea pods
Clean green
onions and cut in halves lengthwise, including green portion
Cut into
2-inch lengths
Clean spinach and discard thick stems
To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates
Bring broth to
boil
Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl
Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into hot broth to
poach
When cooked (this will take only a few moments), ingredients are then
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
eaten with noodles, adding cilantro, if desired
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