Ingredients
1 lb boneless beef sirloin =or=- beef ro, und
1 lb boned chicken breasts
1 lb fish fillets
1 lb medium shrimp
1 lb chinese cabbage
1/2 lb fresh forest mushrooms =or=- cultiv, ated mushrooms
1 lemon juice
2 package enoki mushrooms (3 1/2-oz packages)
3/4 lb chinese pea pods
2 bunch green onions
2 bunch spinach
8 oz canned water chestnuts drained and, sliced
8 oz canned bamboo shoots drained and s, liced
4 can chicken broth (13 3/4-oz cans)
1 sweet-and-sour sauce
1 soy sauce
1 prepared hot chinese mustard
1/4 lb fine egg noodles, cooked
1 cilantro or chives, chopped (optional)
Directions
It is not necessary 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 1/4-inch thick and
about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein
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-inch 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.
Note: The special pot needed can be purchased at Chinese shops.
(C) 1992 The Los Angeles Times
Servings: 8 servings
Chinese Fire Pot Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
Experts have traced the existance of recipes far back into antiquity, at least as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During Roman times 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also recounts how the ancient Romans were skilled in the use of many herbs and spices, including some that we all recognise like thyme, rue and parsley. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, such as coriander, parsley, and basil. These new foods and tastes caused an increase in books on cooking, most of which still exist in private libraries. Like it or not, the introduction of television gave us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chinese Fire Pot recipe.
