Chinese Fire Pot Recipe
Ingredients
| 1 pound skinned and boned chicken breasts, put in the freezer for 45 minutes or until almost frozen | ||
| 1 pound beef tenderloin, top sirloin, or flank steak, put in the freezer for 45 minutes or until almost frozen | ||
| Soy sauce | 2 Tablespoon | |
| 2 tablespoons rice wine or dry sherry | ||
| 2 teaspoons Oriental sesame oil | ||
| Spinach | 1 pound, trimmed | |
| 1 pound large shrimp, shelled and deveined | ||
| Snow peas | 4 Ounce, trimmed | |
| Soy sauce | 1/2 Cup (16 tbs) (For the dipping sauce:) | |
| 1/4 cup rice wine or dry sherry | ||
| 1/4 cup rice vinegar or cider vinegar | ||
| 2 tablespoons Oriental sesame oil | ||
| 1 tablespoon chili oil or 1 tablespoon peanut oil blended with 1/2 teaspoon hot red pepper sauce | ||
| Sugar | 2 Teaspoon (For the dipping sauce:) | |
| Garlic | 2 Clove (5gm), minced (For the dipping sauce:) | |
| Minced ginger | 1 Tablespoon (For the dipping sauce:) | |
| 4 scallions, including tops, thinly sliced | ||
| 6 cups Basic Chicken Stock or canned chicken broth | ||
| 2 ounces fine transparent noodles, soaked in hot water for 30 minutes, drained, and cut into 2-inch lengths, or 2 ounces fine noodles, cooked and drained | ||
| 8 ounces Chinese celery cabbage or cabbage, sliced 1 1/2 inches thick | ||
| 6 ounces firm tofu, cut into 1/2-inch cubes | ||
| 2 tablespoons rice wine or dry sherry | ||
| Salt | 1/4 Teaspoon (For the soup:) | |
| Coriander/ cilantro | 3 Tablespoon, minced (For the soup:) | |
Directions
Using a sharp knife, slice the chicken and beef across the grain into very thin slices.
Arrange the slices on a platter.
In a small bowl, combine the soy sauce, rice wine, and sesame oil; brush the mixture over the beef and chicken.
Cover the platter with plastic wrap and chill until ready to serve.
Put the spinach in a small bowl, cover with moist paper toweling, then plastic wrap, and chill until ready to serve.
Arrange the shrimp and snow peas on separate platters, cover with plastic wrap, and chill until ready to serve.
For the dipping sauce: In an electric blender or food processor, blend all the ingredients except the scallions for 10 to 15 seconds.
Transfer to a bowl, cover with plastic wrap, and chill until ready to serve.
Chill the sliced scallions separately.
For the soup: In the center of the dinner table, set a Chinese fire pot (available at Oriental specialty stores) or a large fondue pot, chafing dish, or electric skillet or wok.
Arrange the platters of beef, chicken, shrimp, and vegetables around the pot.
Divide the dipping sauce equally among 6 small bowls and top each with the sliced scallions.
Set a bowl of the sauce at each place, along with a plate, fondue fork or long-handled kitchen fork, dinner knife, and fork.
Bring the soup back to a boil, stir in the coriander, and ladle two-thirds of it into the fire pot.
Adjust the flame so that the soup simmers gently.
Let the guests use their fondue forks to dip each food chicken, beef, shrimp, and vegetables into the soup for 30 to 60 seconds, then into their own dipping sauce bowls before placing the food on their plates.
When all of the food has been eaten, add the remaining soup to the fire pot, then divide equally among the 6 bowls.
Arrange the slices on a platter.
In a small bowl, combine the soy sauce, rice wine, and sesame oil; brush the mixture over the beef and chicken.
Cover the platter with plastic wrap and chill until ready to serve.
Put the spinach in a small bowl, cover with moist paper toweling, then plastic wrap, and chill until ready to serve.
Arrange the shrimp and snow peas on separate platters, cover with plastic wrap, and chill until ready to serve.
For the dipping sauce: In an electric blender or food processor, blend all the ingredients except the scallions for 10 to 15 seconds.
Transfer to a bowl, cover with plastic wrap, and chill until ready to serve.
Chill the sliced scallions separately.
For the soup: In the center of the dinner table, set a Chinese fire pot (available at Oriental specialty stores) or a large fondue pot, chafing dish, or electric skillet or wok.
Arrange the platters of beef, chicken, shrimp, and vegetables around the pot.
Divide the dipping sauce equally among 6 small bowls and top each with the sliced scallions.
Set a bowl of the sauce at each place, along with a plate, fondue fork or long-handled kitchen fork, dinner knife, and fork.
Bring the soup back to a boil, stir in the coriander, and ladle two-thirds of it into the fire pot.
Adjust the flame so that the soup simmers gently.
Let the guests use their fondue forks to dip each food chicken, beef, shrimp, and vegetables into the soup for 30 to 60 seconds, then into their own dipping sauce bowls before placing the food on their plates.
When all of the food has been eaten, add the remaining soup to the fire pot, then divide equally among the 6 bowls.
Chef
