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Chinese Hot Pot

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  Pork tenderloin/Top sirloin of beef / boneless lamb 1⁄2 Pound
  Whole chicken breast/1/2 pound chicken livers, cut into halves 1 , skinned and boned
  Cleaned raw shrimp/1/2 pound scallops, cut into 3/4 inch pieces 1⁄2 Pound, cut lengthwise into halves
  Bean curd 8 Ounce, cut into 1/2 inch cubes
  Broccoli 8 Ounce, separated into flowerets and sliced
  Frozen chinese pea pods/4 ounces spinach, stems trimmed 10 Ounce (1 Package)
  Mushrooms 8 Ounce, sliced
  Cauliflower head 1⁄4 , separated into flowerets and sliced
  Carrots 2 Medium, cut diagonally into 1/4 inch slices
  Green onions 8 , trimmed and cut into 1 1/2 inch pieces (1 Bunch)
  Cellophane noodles 3 Ounce
  Warm water 3 Cup (48 tbs)
  Chicken broth 8 Cup (128 tbs)
  Dipping sauces 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

Choose 2 meats or combination of meat and seafood and 3 vegetables from selections above.
Cut pork, beef or lamb across grain into 1/8 inch slices; cut chicken breast across grain into 1/4-inch slices.
Divide meat, seafood and vegetables among serving trays or plates; arrange attractively in overlapping layers.
Garnish each with parsley if desired.
Cover and refrigerate until serving time.
Place cellophane noodles in oblong baking dish; cover with water.
Let stand for 30 minutes.
Drain; cut noodles into 6-inch pieces.
Pour chicken broth into 12-inch electric skillet until half full; heat to boiling.
Pass trays of meat, seafood and vegetables.
Guests choose an assortment and, with chopsticks or fondue forks, place the food in hot broth to cook until done, 1 to 4 minutes.

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Chinese Hot Pot Recipe