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  Recipe Home » Oriental » Cantonese Hotpot
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  Cantonese Hotpot
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 233
Ingredients:
8 oz Rump steak -- trimmed
12 oz Chicken breasts without
Skin
4 oz Mange tout
8 oz Prawns -- peeled
1 Red bell pepper -- seeded
And sliced
4 oz Button mushrooms -- halved
8 oz Can bamboo shoots --
Drained
3 pt Chicken stock
2 tsp Fresh root ginger -- peeled
2 oz Fine egg noodles -- broken
Up

MMMMMFOR YELLOW BEAN SAUCE

1 tbsp Soy sauce
2 tbsp Yellow bean sauce
1 tbsp Dry sherry
1 Fresh green chilli -- seeded
And chopped
Instructions:
Slice steak and chicken thinly and arrange on six individual plates.
Top and tail mange tout and arrange on plates with prawns and
remaining vegetables. Put stock into a large saucepan with ginger and
simmer for 15 minutes. Soak egg noodles in warm water for 10 minutes,
then drain and put into a serving bowl. In a bowl combine ingredients
for yellow bean sauce, then add 2 tablespoons water and divide
between 6 small dishes. Pour stock into fondue pot, bring back to
simmering, place over burner. Food is cooked in stock using fondue
forks and dipped in sauce before eating. When meat and vegetables
have all been eaten, add noodles to fondue pot, heat through, then
ladle soup into bowls.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
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