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Oriental Hot Pot Recipe
|Boneless chicken breasts||1⁄2 Pound, uncooked|
|Beef tenderloin||1⁄2 Pound, uncooked|
|Pork tenderloin||1⁄2 Pound, uncooked|
|Medium shrimp||1⁄2 Pound, uncooked|
|Broccoli||3⁄4 Pound, cut into florets|
|Cauliflower head||1 Small, cut into florets|
|Snow peas||1⁄2 Pound, trimmed|
|Fresh mushrooms||1⁄2 Pound, cut into half|
|Carrots||4 , peeled and thinly sliced|
|Celery stalks||4 , thinly sliced|
|Green onions||4 , thinly sliced|
|Chicken stock||10 Cup (160 tbs) (Adjust Quantity As Needed)|
|Soy sauce||2 Tablespoon|
|Tabasco sauce||2 Dash|
|Cellophane noodles/Rice vermicelli||1⁄2 Pound|
|Ginger chutney||1⁄4 Cup (4 tbs)|
|Plum sauce||1⁄4 Cup (4 tbs)|
|Teriyaki sauce||1⁄4 Cup (4 tbs)|
|Mustard||1⁄4 Cup (4 tbs)|
Calories 924 Calories from Fat 178
% Daily Value*
Total Fat 20 g31.1%
Saturated Fat 4.7 g23.6%
Trans Fat 0 g
Cholesterol 211.9 mg70.6%
Sodium 1925.1 mg80.2%
Total Carbohydrates 108 g36.1%
Dietary Fiber 13.1 g52.5%
Sugars 25 g
Protein 78 g156.2%
Vitamin A 243.2% Vitamin C 319.3%
Calcium 29.5% Iron 52.3%
*Based on a 2000 Calorie diet
Arrange chicken, meat, shrimp and tofu on large platter.
Arrange vegetables on 1 or 2 other platters.
Pour stock into 2 stainless steel or enamelled fondue pots, using more or less stock as needed to fill each pot about 2/3 full.
To each pot, add half the soy sauce, half the sherry and a dash of Tabasco; bring to boil.
Transfer pots to table and set each over a spirit burner; return to boil.
Arrange platters of meat and vegetables nearby as well as selection of condiments in small bowls.
Have guests spear chicken, meat, shrimp and tofu on fondue forks and immerse in boiling stock (will cook in 1 to 2 minutes).
Add assortment of vegetables to pot and remove with slotted spoon when cooked, 3 to 4 minutes.
Dip cooked food into choice of condiment.
When fondue foods are finished, add cellophane noodles to stock.
Cook for 4 to 5 minutes or until tender.
Serve stock with noodles in small soup bowls or mugs.