Chinese Hot Pot With Spinach Recipe
Ingredients
| Large shrimp | 3/4 pound, cleaned | |
| 2 medium chicken breasts, skinned, boned, and very thinly sliced across grain | ||
| 1/2 pound beef sirloin, very thinly sliced across grain | ||
| 1/2 head Chinese cabbage or 1 head-lettuce heart, coarsely cubed | ||
| 1 cup cubed eggplant or 1 5-ounce can water chestnuts, drained and thinly sliced | ||
| Mushrooms | 1 1/2 Cup (16 tbs), halved | |
| 4 cups torn fresh spinach leaves with stems removed | ||
| Chicken broth | 6 13 3/4 Ounce, condensed | |
| 1 tablespoon grated gingerroot or 1 teaspoon ground ginger | ||
Directions
At serving time, have uncooked meats and vegetables on large tray or platter and spinach in serving bowl at room temperature.
Provide chopsticks, bamboo tongs, fondue forks, or wire ladles as cooking tools for guests.
In a fondue cooker, electric skillet, chafing dish, or Mongolian cooker, heat chicken broth and ginger to a gentle boil.
Pick up desired food; drop in bubbling broth.
When cooked, lift out and dip in sauce.(Add more broth if needed.)
Provide chopsticks, bamboo tongs, fondue forks, or wire ladles as cooking tools for guests.
In a fondue cooker, electric skillet, chafing dish, or Mongolian cooker, heat chicken broth and ginger to a gentle boil.
Pick up desired food; drop in bubbling broth.
When cooked, lift out and dip in sauce.(Add more broth if needed.)
Chef
