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Title: Classic Chinese Chrysanthemum Hot Pot
Yield: 1

Ingredients

  --------------------------DIPPING SAUCE-------------------------------
    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
 
  --------------------------MEAT PLATTER--------------------------------
    1/2 lb boneless; skinless chicken
      1    ; breast, thinly
      1    ; sliced
    1/2 lb beef tenderloin; thinly
           -sliced
    1/2 lb center-cut pork loin; thinly
           - sliced
    1/2 lb firm; white-fleshed fish
      1    ; filets, cut into
      1    ; bite-sized cubes
    1/2 lb medium shrimp; peeled,
           -deveined,
      1    ; and butterflied
      1    dozen shucked cherrystone
           -clams
      6    shucked oysters; up to 8
      1    chrysanthemum blossoms and
           -leaves; for garnish
 
  ------------------VEGETABLE AND NOODLE PLATTER------------------------
      8    large; outer leaves napa
      1    ; cabbage, cut into
      1    ; 2-inch squares
      1 bn watercress; tough stems
           -removed
      1    ; (6-ounce)
      4 oz firm tofu; cut into 3/4-inch
      1    ; cubes
      2    skeins bean threads;
           -softened and
      1    ; 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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