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Cantonese Chrysanthemum Hotpot

Fondue.Chef's picture
Ingredients
  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
  Water 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
6

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