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
We are able to read the history of written recipes back into the distant past, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. In practice though, mostly, these ancient cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
Progressing into Roman times 25BC a roman called Apicius created a few scripts describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the ancient Romans made use of many different spices and herbs, including a few that are still present in modern kitchens like thyme, rue and parsley. Over the succeeding few hundred years, the families of Europe competed with each other to serve the best banquets, and as a consequence, chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes to help cooks of their time. The TV revolution gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Chinese Fire Pot recipe.
