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Recipe Name: Cook Up An Oriental Hot Pot Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Raw shrimp, peeled and
2 Chicken breasts, skinned
boned and sliced very
thin across grain
1/2 Pound(s) Beef sirloin sliced very
1/2 Head Chinese cabbage or 1
lettuce heart coarsely
1 Cup(s) Cubed egg plant or 1 5-ounce
can 2/3 cup water
Drained and thinly sliced
1 1/2 Cup(s) Halved fresh mushrooms
4 Cup(s) Small spinach leaves, stems
14 Ounce(s) Cans, 5 1/4 cups chicken
3 Chicken bouillon cubes
1 Tablespoon(s) Monosodium glutamate
1/2 Tablespoon(s) Grated gingerroot or 1/2
teaspoon ground ginger
Midnight supper, perhaps for New Year's Eve or after the show, can be
exotic in a hurry. The foods are sliced ahead, the sauces made, then
all stowed in the refrigerator. When guests are hungry, the hostess
simply heats the broth and sets out the makings. Genghis Khan hot pot
is another name for this Chinese specialty. Or maybe you've seen it on
restaurant menus as volcano soup. We show an honest-to-goodness
Mongolian cooker with a charcoal chimney in the center, but any
chafing dish or electric skillet will do as well. What's cooking.
Everything on the tray is raw, of course--chunks of eggplant, crosscut
strips of sirloin, halved mushrooms, thin slices of chicken breast,
squares of Chinese cabbage, shucked shrimp. Fresh spinach to simmer
along with the other foods is ready in the big red bowl. The broth is
chicken bouillon that boasts a faint overtone of ginger. Individual
bowls of fluffy rice are served at the same time as Hot Pot. The
how-to. You pick out a few choice tidbits at a time and drop them from
chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a
few minutes, fish them out to dip into zesty sauces on your plate,
like Peanut or Red Sauce, Chinese Mustard or Ginger Soy.
Traditionalists poach eggs in the broth when it has taken on subtle
flavor from the foods that have simmered in it. At the very last, the
hostess may ladle the broth as a soup. It's delicious! Dessert? Skip
it, or serve a fruit bowl and candied ginger with coffee or tea.
Etiquette: Use one set of chopsticks for cooking and fishing out
morsels from Hot Pot, use a second set for eating. If only one set is
provided for each guest, simply reverse your chopsticks (large ends
down) when you cook or help yourself to food. Oriental Hot Pot
Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice
Shortly before cooking time arrange the meats and vegetables on large
tray or platter; use a bowl for spinach. Set out dunking sauces.
Provide Bamboo tongs, chopsticks or long-handled forks as cooking
tools for guests. Heat chicken broth in electric skillet or chafing
dish (or use Mongolian cooker-- directions follow). Add bouillon cubes
to hot broth and stir to dissolve; add monosodium glutamate and
ginger. Heat to simmering. For cooking have broth barely bubbling.
Each Guest picks up desired foods with chopsticks or whatever, drops
them into the bubbling broth. When his tidbits are cooked, he lifts
them out and dips into the sauces on his plate. Serve with rice. Makes
4 servings. To use Mongolian cooker, fill chimney of cooker with
charcoal and add charcoal starter. Pour cold chicken broth into
cooker. Cover cooker, then light charcoal. When broth is hot, continue
as above.

Nutrition (calculated from recipe ingredients)
Calories: 337
Calories From Fat: 68
Total Fat: 7.5g
Cholesterol: 224.2mg
Sodium: 2220.4mg
Potassium: 755.8mg
Carbohydrates: 11g
Fiber: 2.2g
Sugar: 2.5g
Protein: 53.1g

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