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Classic Chinese Chrysanthemum Hot Pot
1/2 c Soy sauce
1/4 c Chinese rice wine or dry sherry
1/4 c Dark Asian sesame oil
4 c Good-quality chicken stock
1/2 lb Boneless; skinless chicken breast, thinly sliced
1/2 lb Beef tenderloin; thinly sliced
1/2 lb Center-cut pork loin; thinly sliced
1/2 lb Firm; white-fleshed fish filets, cut into bite-sized cubes
1/2 lb Medium shrimp; peeled, deveined, and butterflied
1 Dozen shucked cherrystone clams
6 Shucked oysters; up to 8
Chrysanthemum blossoms and leaves; for garnish
Vegetable And Noodle Platter
8 Large; outer leaves napa cabbage, cut into 2-inch squares
1 bn Watercress; tough stems removed (6-ounce)
4 oz Firm tofu; cut into 3/4-inch cubes
2 Skeins bean threads; softened and coarsely chopped
To make the dipping sauce, whisk the soy sauce and sherry in a small bowl.
Gradually whisk in the sesame oil. Cover and set aside. When ready to serve, transfer the sauce to individual small bowls for dipping.
In a large saucepan, bring the stock to a boil over high heat. Transfer to a hot pot or a metal fondue pot and keep at a simmer over a flame.
Present the meat platter. Using chopsticks or small hot pot baskets, allow guests to cook their selections in the simmering broth, and dip into their own bowl of dipping sauce.
When all of the meat, poultry and fish have been cooked, add the vegetable and noodle platter. Add the cabbage, spinach, tofu and bean threads to the stock and cook until heated through, about 1 minute. Ladle the soup into individual bowls and serve, allowing the guests to season the soup with the dipping sauce.
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