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Hoko Pot Or Hot Pot

Ingredients
  Chicken soup stock 2 Quart
  Fresh ginger slices 2
  Beef steak 1 Pound, cut in thin strips
  Green onions 1⁄3 Cup (5.33 tbs), sliced the long way
  Bean curd 5 Ounce, cut in 1/2-inch cubes
  Chinese greens 3⁄4 Cup (12 tbs), sliced (Use Any Kind)
  Large shrimp 5 , peeled
  Sugar pea pods 1⁄2 Cup (8 tbs)
  Chicken fillet 2
  Canned abalone 1 Cup (16 tbs), sliced
  Chinese dried mushrooms 1⁄2 Cup (8 tbs), soaked in water for 1 hour
  Cooked ham 3⁄4 Cup (12 tbs), sliced into sticks
  Chinese egg noodles 2 Cup (32 tbs), cooked, rinsed, and cooled
  Peanut butter 3 Tablespoon
  Hot water 1⁄2 Cup (8 tbs)
  Soy sauce 3 Tablespoon
  Tabasco 1 Dash (According To Taste)
  Soy sauce 2 Tablespoon
  Rice wine vinegar 1 Tablespoon
  Sesame oil 1 Teaspoon
  Dry white vermouth 1 Tablespoon
Directions

Prepare attractive plates of any of the food products.
Have everything cut or sliced into small, bite-size pieces.
Mix the sauces.
Start the charcoal in the backyard.
Meanwhile, place the Hoko pot on a tray on the dining room table.
Use a protective mat under the tray.
Fill the tray with a few cups of water so that the table will not be harmed.
Place the stock and the ginger in the Hoko pot.
Cover with the lid and fill the center of the cooker with hot charcoal briquets.
When the soup is hot, invite your guests to cook their own supper, each using his own little net or spoon.
The dip sauces go with almost anything.
Give all guests a tiny bowl of each sauce and let them dunk anything they wish.
Traditionally, the last course is the noodle course.
Then when all is consumed, the soup is finally drunk.
Control the heat of the cooker by placing a Chinese teacup filled with water over the top of the vent.
The fire will calm down immediately.
This must be done in a well-ventilated room.
Otherwise, the charcoal smoke will ruin the evening and your health.
Leave the windows open.
Serve as part of a Chinese meal.

Recipe Summary

Difficulty Level: 
Easy
Ingredient: 
Chicken
Servings: 
20

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