Ten Variety Hotpot Recipe
Ingredients
| Boneless chicken breast | 2 Pound, skinned | |
| 1 lb boneless duck breast, skinned | ||
| 2 lb lean boneless pork | ||
| Oil | 4 Tablespoon | |
| Soy sauce | ||
| 1 quantity Chinese chicken stock | ||
| Rice noodles | 1/2 Pound | |
| Chinese mushrooms | 2 Ounce, dried | |
| 1/2 lb bay scallops | ||
| 1/2 lb peeled cooked shrimp | ||
| Bean sprout | 1/2 Pound | |
| Savoy cabbage | 1/2 Pound, shredded | |
| Broccoli | 1/2 Pound, blanched | |
| DIPS | ||
| Soy sauce, hoisin sauce, chili sauce, vinegar, rice wine or sherry, chopped scallion, grated fresh ginger root | ||
Directions
For this Oriental-style fondue, you will need a Mongolian hot pot or meat (metal) fondue pot, 8 small wire baskets on long handles, chopsticks and bowls.
Cut the chicken, duck and pork into small cubes.
Stir-fry the chicken in a little oil, then add a sprinkling of soy sauce and a little hot water or stock and simmer for 5 minutes.
Remove from the wok or pan.
Stir-fry the duck in the same way, then simmer for 10 minutes.
Place the pork in the pan with a little soy sauce and 2 1/2 cups of the Chinese chicken stock and bring to a boil.
Simmer for 20 minutes, then drain.
Meanwhile, soak the noodles in warm water for 15 minutes, until softened, then drain.
Soak the dried mushrooms in warm water for 20 minutes, then drain, squeeze out excess water and remove the stems.
Pack some of each ingredient chicken, duck, pork, scallops, shrimp, beansprouts, noodles, mushrooms, cabbage and broccoli in sections around the hot pot.
Place all the remaining ingredients in bowls on the table.
Place the dips in small dishes on the table.
You will need a heat source at the table, either the traditional charcoal burner or a small electric plate.
Bring the remaining stock to a boil and pour over the ingredients in the hot pot.
Return to a boil and simmer, covered, for 5 minutes.
Bring to the table.
Diners start off by helping themselves to morsels from the hot pot using their wire baskets.
More ingredients are then added to the bubbling stock as the meal continues.
Guests select from the dips, which can be mixed together to create variations.
At the end of the meal the stock is ladled into the bowls and drunk.
Cut the chicken, duck and pork into small cubes.
Stir-fry the chicken in a little oil, then add a sprinkling of soy sauce and a little hot water or stock and simmer for 5 minutes.
Remove from the wok or pan.
Stir-fry the duck in the same way, then simmer for 10 minutes.
Place the pork in the pan with a little soy sauce and 2 1/2 cups of the Chinese chicken stock and bring to a boil.
Simmer for 20 minutes, then drain.
Meanwhile, soak the noodles in warm water for 15 minutes, until softened, then drain.
Soak the dried mushrooms in warm water for 20 minutes, then drain, squeeze out excess water and remove the stems.
Pack some of each ingredient chicken, duck, pork, scallops, shrimp, beansprouts, noodles, mushrooms, cabbage and broccoli in sections around the hot pot.
Place all the remaining ingredients in bowls on the table.
Place the dips in small dishes on the table.
You will need a heat source at the table, either the traditional charcoal burner or a small electric plate.
Bring the remaining stock to a boil and pour over the ingredients in the hot pot.
Return to a boil and simmer, covered, for 5 minutes.
Bring to the table.
Diners start off by helping themselves to morsels from the hot pot using their wire baskets.
More ingredients are then added to the bubbling stock as the meal continues.
Guests select from the dips, which can be mixed together to create variations.
At the end of the meal the stock is ladled into the bowls and drunk.
Chef
