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Chinese Hot Pot With Spinach

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  Large shrimp 3⁄4 Pound, peeled and cleaned
  Chicken breasts 2 Medium, skinned, boned and very thinly sliced across grain
  Beef sirloin 1⁄2 Pound, thinly sliced across grain
  Chinese cabbage head/1 head lettuce heart 1⁄2 , coarsely cubed
  Cubed eggplant/1 can, 5 ounce water chestnuts, drained and thinly sliced 1 Cup (16 tbs)
  Halved fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Torn spinach leaves 4 Cup (64 tbs) (fresh)
  Canned chicken broth 82 1⁄2 Ounce (6 cans, 13 3/4 ounce each or 2 cans, 46 ounce each / 10 1/2 cups, not condensed)
  Grated ginger root/1 teaspoon ground ginger 1 Tablespoon

At serving time, have uncooked meats and vegetables on large tray or platter and spinach in serving bowl at room temperature.
Provide chopsticks, bamboo tongs, fondue forks, or wire ladles as cooking tools for guests.
In a fondue cooker, electric skillet, chafing dish, or Mongolian cooker, heat chicken broth and ginger to a gentle boil.
Pick up desired food; drop in bubbling broth.
When cooked, lift out and dip in sauce.(Add more broth if needed.)

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