Cantonese Chrysanthemum Hotpot
|Beef round steak||1⁄2 Pound, fat removed|
|Boned chicken breasts||3⁄4 Pound, skinned|
|Prawns||1⁄2 Pound, peeled|
|Chinese pea pods||1⁄4 Pound|
|Red bell pepper||1 , cut into strips|
|Mushrooms||1⁄4 Pound, halved|
|Canned bamboo shoots||8 Ounce, drained (1 Can)|
|Chicken broth||6 Cup (96 tbs)|
|Chopped ginger root||2 Teaspoon|
|Ramen noodles||2 Ounce, broken|
|Soy sauce||1 Tablespoon|
|Yellow bean sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Green chili||1 , finely chopped|
Slice steak and chicken thinly; arrange these and prawns on 6 individual plates with the vegetables.
Put broth in a medium-size saucepan with ginger and simmer.
Soak egg noodles in warm water 10 minutes, drain and put in a serving bowl.
Combine ingredients for Yellow Bean Sauce; divide sauce between 6 small dishes.
Pour broth into fondue pot and bring to the burner at the table simmering.
Each person uses a fondue fork or Chinese wire strainer to deep-fry pieces of food in the broth then dips the cooked food in the sauce before eating.
When all the meat and vegetables are eaten, add the noodles to the fondue pot to heat through.
Then ladle the soup into bowls.