Chinese Hot Pot
|Cellophane noodles/Angel hair spaghetti||1⁄4 Pound (1 bundle Asian)|
|Diluted chicken broth/Vegetable broth||6 Cup (96 tbs)|
|Littleneck clams||12 Small|
|Chinese soup dumplings/Store-bought small meat ravioli||12 Small|
|Imitation crab sticks||12|
|Boston lettuce||1 , torn in half|
|Medium shrimp||1 Dozen|
|Sesame oil||1 Tablespoon|
1. If using Asian noodles, soak in cold water for 10 minutes. Boil the broth in a large saucepot. Add the clams and dumplings, and simmer until the first clam starts to open, about 8 to 10 minutes.
2. Add the crab, lettuce, and noodles, and simmer until noodles are cooked (about 5 minutes). Turn off the flame and stir in the shrimp. Let stand 5 minutes, then drizzle on a few drops of sesame oil, and set the whole pot in the center of the table, with some small side-cups of various Chinese dipping sauces, such as hoisin, oyster, soy, or Mongolian barbecue.