Chinese Hot Pot Recipe
Ingredients
| 1/2- pound pork tenderloin, top sirloin of beef or boneless lamb | ||
| Chicken breast | 1 Pound, skinned | |
| 1/2 pound cleaned raw shrimp, cut lengthwise into halves, or 1/2 pound scallops, cut into 3/4-inch pieces | ||
| 8 ounces bean curd, cut into 1/2-inch cubes | ||
| 8 ounces broccoli, separated into flowerets and sliced | ||
| Chinese spinach package | 1 , trimmed | |
| Mushrooms | 8 Ounce, sliced | |
| 1/4 head cauliflower, separated into flowerets and sliced | ||
| 2 medium carrots, cut diagonally into 1/4-inch slices | ||
| Green onions | 1 Bunch (100gm) | |
| Cellophane noodles | 3 Ounce | |
| Warm water | 3 Cup (16 tbs) | |
| Chicken broth | 8 Cup (16 tbs) | |
| Dipping Sauces (right) | ||
Directions
Choose 2 meats or combination of meat and seafood and 3 vegetables from selections above.
Cut pork, beef or lamb across grain into 1/8 inch slices; cut chicken breast across grain into 1/4-inch slices.
Divide meat, seafood and vegetables among serving trays or plates; arrange attractively in overlapping layers.
Garnish each with parsley if desired.
Cover and refrigerate until serving time.
Place cellophane noodles in oblong baking dish; cover with water.
Let stand for 30 minutes.
Drain; cut noodles into 6-inch pieces.
Pour chicken broth into 12-inch electric skillet until half full; heat to boiling.
Pass trays of meat, seafood and vegetables.
Guests choose an assortment and, with chopsticks or fondue forks, place the food in hot broth to cook until done, 1 to 4 minutes.
Cut pork, beef or lamb across grain into 1/8 inch slices; cut chicken breast across grain into 1/4-inch slices.
Divide meat, seafood and vegetables among serving trays or plates; arrange attractively in overlapping layers.
Garnish each with parsley if desired.
Cover and refrigerate until serving time.
Place cellophane noodles in oblong baking dish; cover with water.
Let stand for 30 minutes.
Drain; cut noodles into 6-inch pieces.
Pour chicken broth into 12-inch electric skillet until half full; heat to boiling.
Pass trays of meat, seafood and vegetables.
Guests choose an assortment and, with chopsticks or fondue forks, place the food in hot broth to cook until done, 1 to 4 minutes.
Chef
