Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Appetizers, Beef, Chinese

  4. Yield: 4 servings

  5. 1 lb Raw shrimp, peeled and -deveined

  6. 2 Chicken breasts, skinned,

  7. -boned, and sliced very

  8. 1/2 lb Beef sirloin sliced very

  9. -thin, across grain

  10. 1/2 Head Chinese cabbage or -lettuce heart, coarsely

  11. -cubed

  12. 1 c Cubed egg plant or 1 5-ounce

  13. 2/3 cup

  14. -chestnuts,

  15. Drained and thinly sliced 1 1/2 c Halved fresh mushrooms

  16. 4 c Small spinach leaves

  17. -removed)

  18. 14 oz Cans (5 1/4 cups) chicken

  19. -broth

  20. 3 Chicken bouillon cubes

  21. 1 tb Monosodium glutamate

  22. 1/2 tb Grated gingerroot or -teaspoon ground ginger

  23. Midnight supper, perhaps for New Year's Eve or after

  24. the show, can be exotic in a hurry. The foods are

  25. sliced ahead, the sauces made, then all stowed in the

  26. refrigerator. When guests are hungry, the hostess

  27. simply heats the broth and sets out the makings.

  28. Genghis Khan hot pot is another name for this Chinese

  29. specialty. Or maybe you've seen it on restaurant menus

  30. as volcano soup. We show an honest-to-goodness

  31. Mongolian cooker with a charcoal chimney in the

  32. center, but any chafing dish or electric skillet will

  33. do as well.

  34. What's cooking. Everything on the tray is raw, of

  35. course--chunks of eggplant, crosscut strips of

  36. sirloin, halved mushrooms, thin slices of chicken

  37. breast, squares of Chinese cabbage, shucked shrimp.

  38. Fresh spinach to simmer along with the other foods is

  39. ready in the big red bowl. The broth is chicken

  40. bouillon that boasts a faint overtone of ginger.

  41. Individual bowls of fluffy rice are served at the same

  42. time as Hot Pot.

  43. The how-to. You pick out a few choice tidbits at a

  44. time and drop them from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a few minutes,

  45. fish them out to dip into zesty sauces on your plate,

  46. like Peanut or Red Sauce, Chinese Mustard or Ginger

  47. Soy.

  48. Traditionalists poach eggs in the broth when it has

  49. taken on subtle flavor from the foods that have

  50. simmered in it. At the very last, the hostess may

  51. ladle the broth as a soup. It's delicious! Dessert?

  52. Skip it, or serve a fruit bowl and candied ginger with

  53. coffee or tea.

  54. Etiquette: Use one set of chopsticks for cooking and fishing out morsels from Hot Pot, use a second set for eating. If only one set is provided for each guest,

  55. simply reverse your chopsticks (large ends down) when

  56. you cook or help yourself to food.

  57. Oriental Hot Pot

  58. Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot

  59. cooked rice

  60. Shortly before cooking time arrange the meats and vegetables on large tray or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo tongs,

  61. chopsticks or long-handled forks as cooking tools for guests.

  62. Heat chicken broth in electric skillet or chafing dish

  63. (or use Mongolian cooker-- directions follow). Add

  64. bouillon cubes to hot broth and stir to dissolve; add

  65. monosodium glutamate and ginger. Heat to simmering.

  66. For cooking have broth barely bubbling. Each Guest

  67. picks up desired foods with chopsticks or whatever,

  68. drops them into the bubbling broth. When his tidbits

  69. are cooked, he lifts them out and dips into the sauces

  70. on his plate. Serve with rice. Makes 4 servings.

  71. To use Mongolian cooker, fill chimney of cooker with

  72. charcoal and add charcoal starter. Pour cold chicken

  73. broth into cooker. Cover cooker, then light charcoal.

  74. When broth is hot, continue as above. --


Send feedback