Chinese Chrysanthemum Pot Recipe
If there is heaven on earth it can be found when tasting the Chinese Chrysanthemum Pot ! The Chinese Chrysanthemum Pott is unique and extremely tasty. You just have to try it!
Ingredients
| Lean beef | 2 Pound | |
| Scallions | 3/4 Cup (16 tbs), finley chopped | |
| Garlic | 1/4 Cup (16 tbs), finely chopped | |
| Ginger | 1/2 Cup (16 tbs), finely chopped | |
| Wine vinegar | 1/2 Cup (16 tbs) | |
| Sesame paste | 1 Cup (16 tbs) | |
| 1/2 cup imported Chinese soy sauce | ||
| Dry sherry | 1/2 Cup (16 tbs) | |
| Sesame oil | 1/2 Cup (16 tbs) | |
| Red bean curd | 1/2 Cup (16 tbs) | |
| Shrimp paste | 1/2 Cup (16 tbs) | |
| Finely chopped parsley | 1/2 Cup (16 tbs) | |
| 2 quarts meat broth or water | ||
| 1 head Chinese cabbage chopped, cooked briefly with boiling water and squeezed dry | ||
| 1/2 package cellophane noodles, covered with boiling water and drained | ||
| 1 pound tender, fresh spinach, trimmed, well-washed and drained | ||
Directions
Have the meat or chicken partly frozen so it is easy to slice.
Slice the meat as thinly as possible and arrange it on chilled plates.
Allow it to defrost, then chill until ready to use.
Place the scallions, garlic, ginger, vinegar, sesame paste, soy sauce, sherry, sesame oil, bean curd, shrimp paste and cilantro in small, individual containers, such as chinese lacquered serving dishes.
Pour the broth into either a traditional chrysanthemum pot, a heatproof earthenware casserole or a deep electric casserole or saucepan.
Bring the broth to a boil.
The broth must continue to simmer during the time the dish is prepared and eaten.
Arrange the various dishes of condiments around the broth container and allow each guest to prepare his own seasonings, using a spoonful or so of each condiment.
Furnish each guest with a small dish for preparing his own sauce.
Pass the plates containing the meat slices around the table and allow each guest to serve himself with chopsticks or long forks.
The object is to dip the thin slices of meat into the boiling broth and let the meat cook to the desired degree of doneness.
The cooked meat is then dipped into the prepared sauces and eaten while hot.
After all the meat has been eaten, have each guest ladle a little of the remaining broth into his individual serving of sauce and drink it as a soup.
Then drop the chinese cabbage, cellophane noodles and spinach into the remaining broth.
Cook them briefly and eat while warm.
Slice the meat as thinly as possible and arrange it on chilled plates.
Allow it to defrost, then chill until ready to use.
Place the scallions, garlic, ginger, vinegar, sesame paste, soy sauce, sherry, sesame oil, bean curd, shrimp paste and cilantro in small, individual containers, such as chinese lacquered serving dishes.
Pour the broth into either a traditional chrysanthemum pot, a heatproof earthenware casserole or a deep electric casserole or saucepan.
Bring the broth to a boil.
The broth must continue to simmer during the time the dish is prepared and eaten.
Arrange the various dishes of condiments around the broth container and allow each guest to prepare his own seasonings, using a spoonful or so of each condiment.
Furnish each guest with a small dish for preparing his own sauce.
Pass the plates containing the meat slices around the table and allow each guest to serve himself with chopsticks or long forks.
The object is to dip the thin slices of meat into the boiling broth and let the meat cook to the desired degree of doneness.
The cooked meat is then dipped into the prepared sauces and eaten while hot.
After all the meat has been eaten, have each guest ladle a little of the remaining broth into his individual serving of sauce and drink it as a soup.
Then drop the chinese cabbage, cellophane noodles and spinach into the remaining broth.
Cook them briefly and eat while warm.
Chef
