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CHINESE FIRE POT
1 lb Boneless Beef sirloin or Beef round
2 bunches Spinach
8 oz Canned water chestnuts, drained and sliced
1 lb Boned chicken breasts
1 lb Fish fillets
8 oz Canned bamboo shoots, drained and sliced
1 lb Medium shrimp
1 lb Chinese cabbage
4 cans Chicken broth (13 3/4-oz cans)
1/2 lb Fresh forest mushrooms or Cultivated mushrooms
Sweet-and-sour Sauce
Lemon juice
Soy Sauce
2 pak Enoki mushrooms
Prepared Hot Chinese mustard
-(3 1/2-oz packages)
¼ lb Fine Egg noodles; cooked
3/4 lb Chinese pea pods
Cilantro or chives; chopped (optional)
2 bunches Green onions
You don’t need to use all ingredients listed here as long as you offer an
interesting blend of meats, Fish and Vegetables. Other meats and
Vegetables can be substituted, if desired. Place Beef, chicken and Fish
in freezer and chill until firm to touch but not frozen. Slice Beef and
chicken in strips ¼” thick and about 2“ long. Cut Fish into ¾” cubes.
Shell and de-vein shrimp. Chop cabbage into bite-size chunks.
Clean mushrooms. If using forest mushrooms, remove and discard
stems. Slice mushrooms and sprinkle with lemon juice. Cut off and
discard root portion of enoki mushrooms and separate clusters as
much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2” lengths. Clean spinach and discard thick stems.
To serve, arrange Beef, chicken, Fish, shrimp, cabbage, forest
mushrooms, enoki mushrooms, snow peas, green onions, spinach
leaves, water chestnuts and bamboo shoots in individual rows on large
platters or serving plates. Bring broth to boil.
Place heating unit under Chinese Hot pot and pour boiling broth into
Hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into Hot broth to
poach. When cooked (this will take only a few moments), ingredients
are then dipped into Sweet-and-sour Sauce, soy Sauce or Hot mustard
as desired, and eaten with noodles, adding cilantro, if desired.
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