Oriental Chrysanthemum Bowl

Title: ORIENTAL CHRYSANTHEMUM BOWL

Categories: Chinese, Soups, Chicken, Pork, Seafood

Yield: 8 servings

2 qt Chicken broth

3/4 tb Sesame oil

2 ts Salt

4 oz Bean threads

- cellophane noodles

1 Cabbage head, shredded

1 lb Spinach, fresh

2 Chicken boneless breasts

8 oz Chicken livers

8 oz Pork tenderloin

8 oz Firm white fish

8 oz Shrimp

1 c Small oysters

3 tb Soy sauce

2 tb Sherry

2 lg Chrysanthemums

Slice all meats and vegetables in Chinese manner (thin

strips). Bring chicken stock, oil and salt to boil in

large serving pot. (A Mongolian Hot Pot is

traditional) and keep bubbling over heat. Arrange

noodles and all raw ingredients attractively on large

platter. Add sherry and soy sauce to bubbling broth.

Provide guests with chopsticks and serving bowls.

invite guests to add the raw ingredients to the broth.

Let cook just until fish and shrimp are opaque. Just

before guests serve themselves from the pot, sprinkle

leaves from the chrysanthemums on top of bubbling

soup. Ladle some of the soup into each guests bowl.

Source: Bon Appetit From the collection of: Joan

Mershon --