Oriental Hot Pot
|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)|
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.