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Cantonese Chrysanthemum Hotpot Recipe
|Beef round steak||1⁄2 Pound, fat removed|
|Boned chicken breasts||3⁄4 Pound, skinned|
|Prawns||1⁄2 Pound, peeled|
|Chinese pea pods||1⁄4 Pound|
|Red bell pepper||1 , cut into strips|
|Mushrooms||1⁄4 Pound, halved|
|Canned bamboo shoots||8 Ounce, drained (1 Can)|
|Chicken broth||6 Cup (96 tbs)|
|Chopped ginger root||2 Teaspoon|
|Ramen noodles||2 Ounce, broken|
|Soy sauce||1 Tablespoon|
|Yellow bean sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Green chili||1 , finely chopped|
Calories 254 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.7%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 94.9 mg
Sodium 1065.1 mg44.4%
Total Carbohydrates 13 g4.3%
Dietary Fiber 1.4 g5.6%
Sugars 3.1 g
Protein 34 g68%
Vitamin A 13.8% Vitamin C 53.5%
Calcium 1.1% Iron 6%
*Based on a 2000 Calorie diet
Put broth in a medium-size saucepan with ginger and simmer.
Soak egg noodles in warm water 10 minutes, drain and put in a serving bowl.
Combine ingredients for Yellow Bean Sauce; divide sauce between 6 small dishes.
Pour broth into fondue pot and bring to the burner at the table simmering.
Each person uses a fondue fork or Chinese wire strainer to deep-fry pieces of food in the broth then dips the cooked food in the sauce before eating.
When all the meat and vegetables are eaten, add the noodles to the fondue pot to heat through.
Then ladle the soup into bowls.