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Chinese Fire Pot

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  Skinless boneless chicken breasts 1 Pound, put in the freezer for 45 minutes or until almost frozen
  Beef tenderloin/Top sirloin / flank steak 1 Pound, put in the freezer for 45 minutes or until almost frozen
  Soy sauce 2 Tablespoon
  Rice wine/Dry sherry 2 Tablespoon
  Oriental sesame oil 2 Teaspoon
  Fresh spinach 1 Pound, trimmed, rinsed, and dried
  Large shrimp 1 Pound, shelled and deveined
  Snow peas 4 Ounce, trimmed and rinsed
  Soy sauce 1⁄2 Cup (8 tbs)
  Rice wine/Dry sherry 1⁄4 Cup (4 tbs)
  Rice vinegar/Cider vinegar 1⁄4 Cup (4 tbs)
  Oriental sesame oil 2 Tablespoon
  Chili oil/1 tablespoon peanut oil blended with 1/2 teaspoon hot red pepper sauce 1 Tablespoon
  Sugar 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Minced fresh ginger 1 Tablespoon
  Scallion with tops 4 , thinly sliced
  Basic chicken stock/Canned chicken broth 6 Cup (96 tbs)
  Fine transparent noodles/Noodles, cooked and drained 2 Ounce, soaked in hot water for 30 minutes, drained, and cut into 2-inch length
  Chinese celery cabbage/Cabbage 8 Ounce, sliced 1 1/2 inches thick
  Firm tofu 6 Ounce, cut into 1/2-inch cubes
  Salt 1⁄4 Teaspoon
  Minced fresh coriander 3 Tablespoon (Also Known As Cilantro Or Flat Leaf Parsley)

Using a sharp knife, slice the chicken and beef across the grain into very thin slices.
Arrange the slices on a platter.
In a small bowl, combine the soy sauce, rice wine, and sesame oil; brush the mixture over the beef and chicken.
Cover the platter with plastic wrap and chill until ready to serve.
Put the spinach in a small bowl, cover with moist paper toweling, then plastic wrap, and chill until ready to serve.
Arrange the shrimp and snow peas on separate platters, cover with plastic wrap, and chill until ready to serve.
For the dipping sauce: In an electric blender or food processor, blend all the ingredients except the scallions for 10 to 15 seconds.
Transfer to a bowl, cover with plastic wrap, and chill until ready to serve.
Chill the sliced scallions separately.
For the soup: In the center of the dinner table, set a Chinese fire pot (available at Oriental specialty stores) or a large fondue pot, chafing dish, or electric skillet or wok.
Arrange the platters of beef, chicken, shrimp, and vegetables around the pot.
Divide the dipping sauce equally among 6 small bowls and top each with the sliced scallions.
Set a bowl of the sauce at each place, along with a plate, fondue fork or long-handled kitchen fork, dinner knife, and fork.
Bring the soup back to a boil, stir in the coriander, and ladle two-thirds of it into the fire pot.
Adjust the flame so that the soup simmers gently.
Let the guests use their fondue forks to dip each food chicken, beef, shrimp, and vegetables into the soup for 30 to 60 seconds, then into their own dipping sauce bowls before placing the food on their plates.
When all of the food has been eaten, add the remaining soup to the fire pot, then divide equally among the 6 bowls.

Recipe Summary

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Chinese Fire Pot Recipe