Chinese Hot Pot Fondue
|Chicken breasts||2 , skinned, boned and cut into thin strips|
|Boneless beef sirloin||1⁄2 Pound, cut into thin strips|
|Shrimp||7 Ounce (Fresh Or Frozen, 1 1/2 Cups)|
|Fresh spinach/Sliced chinese cabbage||2 Cup (32 tbs)|
|Fresh mushrooms||8 Ounce (2 Cups, 1 Pint)|
|Cauliflower head||1⁄2 , divided into small pieces|
|Chicken broth||6 Cup (96 tbs)|
Prepare chicken, beef, shrimp and vegetables; arrange on serving tray.
Cover and refrigerate until time to serve.
Prepare desired sauces.
Use bottled soy sauce, sweet and sour sauce, mustard sauce, teriyaki sauce or prepare your own .
Heat chicken broth and salt until bubbly.
Pour into fondue pot; place over heating unit in center of table.
Set out dishes of sauces.
Each guest uses fondue fork to spear piece of vegetable and/or meat and cooks it in the hot chicken broth.
Serve with rice (use a covered dish or warming tray to keep warm throughout meal) and sauces.
From time to time, spoon some of chicken broth over rice or pass additional broth.
Calories 139 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.75 g3.7%
Trans Fat 0 g
Cholesterol 76 mg25.3%
Sodium 1072 mg44.7%
Total Carbohydrates 4 g1.5%
Dietary Fiber 1.5 g6.1%
Sugars 2.3 g
Protein 23 g46.1%
Vitamin A 16% Vitamin C 39.3%
Calcium 3.6% Iron 8.1%
*Based on a 2000 Calorie diet