Hoko Pot Or Hot Pot Recipe
Summary
Ingredients
| 2 quarts Chicken Soup Stock | ||
| Ginger slice | 2 | |
| Beef steak, cut in thin strips | ||
| Green onions, sliced the long way | ||
| Bean curd, cut in 1/2-inch cubes | ||
| Chinese greens of any kind, sliced | ||
| Shrimp, large, peeled | ||
| Sugar pea pods | ||
| Chicken fillet | ||
| Abalone, canned, sliced | ||
| Chinese dried mushrooms, soaked in water for 1 hour | ||
| Cooked ham, sliced into sticks | ||
| Chinese egg noodles, cooked, rinsed, and cooled | ||
| Peanut butter | 3 Tablespoon | |
| Hot water | 1/2 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Dash of Tabasco to taste | ||
| Soy sauce | 2 Tablespoon | |
| Rice wine vinegar | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| 1 tablespoon dry white vermouth | ||
Directions
Prepare attractive plates of any of the food products.
Have everything cut or sliced into small, bite-size pieces.
Mix the sauces.
Start the charcoal in the backyard.
Meanwhile, place the Hoko pot on a tray on the dining room table.
Use a protective mat under the tray.
Fill the tray with a few cups of water so that the table will not be harmed.
Place the stock and the ginger in the Hoko pot.
Cover with the lid and fill the center of the cooker with hot charcoal briquets.
When the soup is hot, invite your guests to cook their own supper, each using his own little net or spoon.
The dip sauces go with almost anything.
Give all guests a tiny bowl of each sauce and let them dunk anything they wish.
Traditionally, the last course is the noodle course.
Then when all is consumed, the soup is finally drunk.
Control the heat of the cooker by placing a Chinese teacup filled with water over the top of the vent.
The fire will calm down immediately.
This must be done in a well-ventilated room.
Otherwise, the charcoal smoke will ruin the evening and your health.
Leave the windows open.
Serve as part of a Chinese meal.
Have everything cut or sliced into small, bite-size pieces.
Mix the sauces.
Start the charcoal in the backyard.
Meanwhile, place the Hoko pot on a tray on the dining room table.
Use a protective mat under the tray.
Fill the tray with a few cups of water so that the table will not be harmed.
Place the stock and the ginger in the Hoko pot.
Cover with the lid and fill the center of the cooker with hot charcoal briquets.
When the soup is hot, invite your guests to cook their own supper, each using his own little net or spoon.
The dip sauces go with almost anything.
Give all guests a tiny bowl of each sauce and let them dunk anything they wish.
Traditionally, the last course is the noodle course.
Then when all is consumed, the soup is finally drunk.
Control the heat of the cooker by placing a Chinese teacup filled with water over the top of the vent.
The fire will calm down immediately.
This must be done in a well-ventilated room.
Otherwise, the charcoal smoke will ruin the evening and your health.
Leave the windows open.
Serve as part of a Chinese meal.
Chef
