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CHINESE FIRE POT

Category

Chinese

Contributor

admin

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Ingredients

1 pound Boneless beef sirloin -- =OR=- beef round
1 pound Boned chicken breasts
1 pound Fish fillets
1 pound Medium shrimp
1 pound Chinese cabbage
1/2 pound Fresh forest mushrooms -- =OR=- Cultivated mus
Lemon juice
2 packages Enoki mushrooms -- (3 1/2-oz packages)
3/4 pound Chinese pea pods
2 bn Green onions
2 bn Spinach
8 ounces Canned water chestnuts -- drained and sliced
8 ounces Canned bamboo shoots -- drained and sliced
4 cans Chicken broth -- (13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 pound Fine egg noodles -- cooked
Cilantro or chives -- chopped
(optional)

Procedures

It is not necessary to use all ingredients listed here as long as you
offer an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into hot broth to
poach.
When cooked (this will take only a few moments), ingredients are then
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
eaten with noodles, adding cilantro, if desired.

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<h1> CHINESE FIRE POT</h1>
 Ingredients :
 1 pound Boneless beef sirloin -- =OR=- beef round 
 1 pound Boned chicken breasts 
 1 pound Fish fillets 
 1 pound Medium shrimp 
 1 pound Chinese cabbage 
 1/2 pound Fresh forest mushrooms -- =OR=- Cultivated mus 
 Lemon juice 
 2 packages Enoki mushrooms -- (3 1/2-oz packages) 
 3/4 pound Chinese pea pods 
 2 bn Green onions 
 2 bn Spinach 
 8 ounces Canned water chestnuts -- drained and sliced 
 8 ounces Canned bamboo shoots -- drained and sliced 
 4 cans Chicken broth -- (13 3/4-oz cans) 
 Sweet-and-sour sauce 
 Soy sauce 
 Prepared hot Chinese mustard 
 1/4 pound Fine egg noodles -- cooked 
 Cilantro or chives -- chopped 
 (optional) 
 <hr hieght="1">
 Procudures
 It is not necessary to use all ingredients listed here as long as you 
offer an interesting blend of meats, fish and vegetables. Other meats and 
vegetables can be substituted, if desired. 
 
 Place beef, chicken and fish in freezer and chill until firm to touch but 
not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop 
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, 
remove and discard stems. Slice mushrooms and sprinkle with lemon juice. 
Cut off and discard root portion of enoki mushrooms and separate clusters 
as much as possible. Wash, trim ends and string pea pods. Clean green 
onions and cut in halves lengthwise, including green portion. Cut into 
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange 
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, 
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots 
in individual rows on large platters or serving plates. Bring broth to 
boil. Place heating unit under Chinese hot pot and pour boiling broth into 
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, 
each person places whatever ingredients are desired into hot broth to 
poach. 
When cooked (this will take only a few moments), ingredients are then 
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and 
eaten with noodles, adding cilantro, if desired. 
 
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