| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Chinese |
Chinese, Soups, Chicken, Pork, Seafood |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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