Chinese Fire Pot
Communal hot pot dish with meats, seafood, vegetables, and dipping sauces.
Ingredients
- 1 lb boneless beef sirloin or round
- 1 lb boned chicken breasts
- 1 lb fish fillets
- 1/2 to 1 lb medium shrimp
- 1 lb Chinese cabbage
- 1/2 lb fresh forest mushrooms or cultivated mushrooms
- Lemon juice
- 2 (3 1/2-oz) packages enoki mushrooms
- 3/4 lb Chinese pea pods
- 2 bunches green onions
- 2 bunches spinach
- 1 (8-oz) can water chestnuts, drained and sliced
- 1 (8-oz) can bamboo shoots, drained and sliced
- 4 (13 3/4-oz) cans chicken broth
- Sweet-and-sour sauce
- Soy sauce
- Prepared hot Chinese mustard
- 1/4 lb fine egg noodles, cooked
- Chopped cilantro or chives (optional)
Instructions
- Partially freeze meats and fish for easier slicing. Slice thinly.
- Prepare vegetables, mushrooms, and noodles as described.
- Arrange all ingredients on platters in rows.
- Boil chicken broth, pour into Chinese hot pot.
- Each person poaches chosen ingredients and dips into sauces.