Chinese Hot Pot
|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.