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New Year's Fire Pot

umaima's picture
Ingredients
  Boneless pork loin 4 Ounce
  Boneless chicken breast 4 Ounce
  Sole fillet 4 Ounce
  Small shrimp 4 Ounce, peeled, deveined, and butterflied
  Vegetable oil 4 Cup (64 tbs)
  Unsalted peanuts 1⁄3 Cup (5.33 tbs)
  Cellophane noodles 2 Ounce
  Wonton wrappers 10 (Rectangular Shaped)
  Napa cabbage head 1⁄4 , cored
  Spinach leaves 4 Cup (64 tbs) (Packed)
  Watercress sprigs 4 Cup (64 tbs) (Packed)
  Shiitake mushrooms 4 Ounce, stemmed
For fire pot sauce
  Vegetable oil 2 Tablespoon
  Minced fresh ginger 2 Tablespoon
  Minced green onions 1 Cup (16 tbs)
  Hot bean paste 2 Tablespoon
  Mashed salted black beans 2 Tablespoon
  Chili powder 1 Tablespoon
  Chinese rice wine/Dry sherry 2 Tablespoon
  Light soy sauce 2 Tablespoon
  Sugar 3 Tablespoon
  Salt 2 Teaspoon
  Asian sesame oil 1 Tablespoon
  Chicken stock 12 Cup (192 tbs)
Directions

Cut the pork, chicken, and fish as thinly as possible into slices 1 1/2 inches wide and 2 1/2 inches long.
Place each on a separate plate, with the shrimp on a fourth plate.
Pour the oil into a large, heavy saucepan, deep-fryer, or wok.
Add the peanuts to the cold oil and place over high heat.
When the peanuts are lightly brown, remove and cool.
Deep-fry cellophane noodles and wonton wrappers separately in 300°F to 325°F oil (almost smoking) until they each puff up and become crisp, about 1 minute each; remove with a slotted utensil and drain on paper towels.
Tear the cabbage, spinach, and watercress leaves into 3-inch pieces.
Slice the mushrooms.
To make the sauce: Heat the vegetable oil in a small saute pan or wok over medium heat and add ginger, green onions, hot bean paste, and black beans.
Stir-fry for 10 seconds.
Add all the remaining ingredients and bring to a boil; set aside.
Place the fire pot on a platter.
Add 1 cup of cold water to the platter.
Pour the sauce in the fire pot.
Place all the prepared ingredients around the fire pot.
When the sauce starts boiling, each person should begin cooking and eating as desired.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Chicken
Servings: 
24

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