Classic Chinese Chrysanthemum Hot Pot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Chinese | Cklive14 | 1 | Servings |
INGREDIENTS
| 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 | ||
| 8 | Large, outer leaves napa | |
| cabbage cut into | ||
| 2-inch squares | ||
| 1 | Watercress, tough stems | |
| removed | ||
| 6-ounce | ||
| 4 | oz | Firm tofu, cut into 3/4-inch |
| cubes | ||
| 2 | Skeins bean threads | |
| softened and | ||
| coarsely chopped |
INSTRUCTIONS
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. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9275 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5640
Calories From Fat: 1755
Total Fat: 195.3g
Cholesterol: 2607mg
Sodium: 7289.9mg
Potassium: 13924.7mg
Carbohydrates: 25.9g
Fiber: 3.7g
Sugar: 6.2g
Protein: 916.6g