Recipe Courtesy of Cooking.com.
Chinese Hot Pot is a traditional fondue served during Chinese New Year. Plates filled with any combination of meat and seafood are placed around a communal pot filled with ginger-infused chicken stock.
Facts per Serving
Calories: 473 Fat, Total: 7g Carbohydrates, Total: 23g
Cholesterol: 243mg Sodium: 354mg Protein: 77g
Fiber: 3g % Cal. from Fat: 13% % Cal. from Carbs: 19%
- One 3-pound chicken, breast meat thinly sliced across the grain, bones and legs reserved
- 1 large yellow onion
- 4 scallions, trimmed, halved crosswise
- 3 ounces fresh ginger, thinly sliced
- 12 dried shiitake mushrooms, soaked 30 minutes, drained, stemmed
- Coarse sea salt and ground black pepper
- 1 pound beef eye of round, thinly sliced across the grain
- 1 pound uncooked medium-size shrimp, peeled, deveined
- 1 pound fresh flounder filet, thinly sliced crosswise across the grain
- 3 ounces dried cellophane noodles, soaked for 30 minutes, drained
- 2 pounds fresh baby bok choy, trimmed, leaves separated; or shredded Napa cabbage
- Chinese soy sauce
- Oyster sauce
- Hoisin sauce
- Oriental sesame oil
- Chinese chili paste with garlic
- 1 Combine 5 quarts cold water, reserved chicken bones and legs, onion, scallions and ginger in a stockpot. Bring to a boil over high heat. Add mushrooms. Season with salt and pepper. Gently simmer uncovered and undisturbed until the broth has reduced by about 2 quarts, about 3 hours.
- 2 Strain the broth into a wok, clay pot, or a wider more shallow pot. Return the mushrooms to the broth. Add some bok choy, spinach or cabbage.
- 3 Divide beef, chicken, fish, and shrimp among 4 or 8 plates. Cook noodles in large pot of boiling water until transparent, about 2 minutes. Drain and divide among 8 bowls and distribute among guests.
- 4 Place an electric plate in the center of your dining table and preheat to medium-low heat. Place pot of broth on top. Encourage your guests to cook their own pieces of beef, chicken, fish and shrimp in the simmering broth.
- 5 The cooked vegetables should be eaten as well, with remaining raw vegetables added to the simmering broth as you go along. Serve soy sauce, oyster sauce, hoisin sauce, sesame oil, and/or chili-garlic paste for dipping.
- 6 NOTE: You can also add 1 pound of thinly sliced squid, or 1 pound of thinly sliced pork if you like.