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Oriental Hot Pot

Canadian.Recipes's picture
Ingredients
  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
  Sherry 1 Tablespoon
  Tabasco sauce 2 Dash
  Cellophane noodles/Rice vermicelli 1⁄2 Pound
For condiments
  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)
Directions

Cut chicken, beef and pork into very thin strips; peel and devein shrimp.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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