Savvybearcat.com

Save to favorite Discuss Cook Up An Oriental Hot Pot recipe

Write a comment Print Cook Up An Oriental Hot Pot recipe

Print this recipe Email Cook Up An Oriental Hot Pot recipe to friend

Email this recipe

Cook Up An Oriental Hot Pot

Category: Appetizers

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

1 lb Raw shrimp, peeled and deveined
2 Chicken breasts, skinned, boned, and sliced very thin, across grain
1/2 lb Beef sirloin sliced very thin, across grain
1/2 Head Chinese cabbage or 1 lettuce heart, coarsely cubed
1 cup Cubed egg plant or 1 5-ounce can (2/3 cup) water chestnuts,
Drained and thinly sliced
1 1/2 cup Halved fresh mushrooms
4 cup Small spinach leaves (stems removed)
14 oz Cans (5 1/4 cups) chicken broth
3 Chicken bouillon cubes
1 tbsp Monosodium glutamate
1/2 tbsp Grated gingerroot or 1/2 teaspoon ground ginger

Instructions:

Midnight supper, perhaps for New Year's Eve or after the show, can be
exotic in a hurry. The foods are sliced ahead, the sauces made, then
all stowed in the refrigerator. When guests are hungry, the hostess
simply heats the broth and sets out the makings.

Genghis Khan hot pot is another name for this Chinese specialty. Or
maybe you've seen it on restaurant menus as volcano soup. We show an
honest-to-goodness Mongolian cooker with a charcoal chimney in the
center, but any chafing dish or electric skillet will do as well.

What's cooking. Everything on the tray is raw, of course--chunks of
eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of
chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh
spinach to simmer along with the other foods is ready in the big red
bowl. The broth is chicken bouillon that boasts a faint overtone of
ginger. Individual bowls of fluffy rice are served at the same time
as Hot Pot.

The how-to. You pick out a few choice tidbits at a time and drop them
from chopsticks, bamboo tongs, or fork into the lazily bubbling
broth. In a few minutes, fish them out to dip into zesty sauces on
your plate, like Peanut or Red Sauce, Chinese Mustard or Ginger Soy.

Traditionalists poach eggs in the broth when it has taken on subtle
flavor from the foods that have simmered in it. At the very last, the
hostess may ladle the broth as a soup. It's delicious! Dessert? Skip
it, or serve a fruit bowl and candied ginger with coffee or tea.

Etiquette: Use one set of chopsticks for cooking and fishing out
morsels from Hot Pot, use a second set for eating. If only one set is
provided for each guest, simply reverse your chopsticks (large ends
down) when you cook or help yourself to food.

Oriental Hot Pot

Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice

Shortly before cooking time arrange the meats and vegetables on large
tray or platter; use a bowl for spinach. Set out dunking sauces.
Provide Bamboo tongs, chopsticks or long-handled forks as cooking
tools for guests.

Heat chicken broth in electric skillet or chafing dish (or use
Mongolian cooker-- directions follow). Add bouillon cubes to hot
broth and stir to dissolve; add monosodium glutamate and ginger. Heat
to simmering. For cooking have broth barely bubbling. Each Guest
picks up desired foods with chopsticks or whatever, drops them into
the bubbling broth. When his tidbits are cooked, he lifts them out
and dips into the sauces on his plate. Serve with rice. Makes 4
servings.

To use Mongolian cooker, fill chimney of cooker with charcoal and add
charcoal starter. Pour cold chicken broth into cooker. Cover cooker,
then light charcoal. When broth is hot, continue as above.