CHINESE FIRE POTFrom cuzpat 7 years ago
- soy sauce shopping list
- lemon juice shopping list
- 1 lb fish fillets shopping list
- 2 bunch spinach shopping list
- 1 lb medium shrimp shopping list
- 4 cans chicken broth shopping list
- 1 lb Chinese cabbage shopping list
- 2 bunch green onions shopping list
- sweet and sour sauce shopping list
- 1/2 lb fresh mushrooms shopping list
- 3/4 lb chinese pea pods shopping list
- 1 lb boneless beef sirloin shopping list
- 1 lb boned chicken breasts shopping list
- 2 packets enoki mushrooms shopping list
- prepared hot chinese mustard shopping list
- 1/4 lb fine egg noodles cooked shopping list
- 8 oz canned bamboo shoots drained and sliced shopping list
- 8 oz canned water chestnuts drained and sliced shopping list
How to make it
- Place chicken, fish and beef in freezer and chill until firm to touch but not frozen When firm take out of the freezer and slice chicken and beef in strips 1/4 inch thick and about 2 inches long. Cut fish into 3/4 inch cubes and shell and devein shrimp. Chop cabbage into bite size chunks. Clean mushrooms and 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 and trim ends and string pea pods. Clean green onions and cut in halves lengthwise including green portion and then cut into 2 inch lengths. Clean spinach and discard thick stems.
- To serve arrange chicken, fish, beef, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platter 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 Chinese Fire Pot are cooked ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired and eaten with noodles.
- Enjoy your freshly made Chinese Fire Pot!
The Cookcuzpat Sikeston, Mo
The Rating6 people
Hi Pat, hope your feeling better, I'll keep u in prayer, my good friend:) Thanks for all of your recipes, I bk'd & sv'd them to take to my sister's for the Holidays, in our family, u can never have enough good stuff!!snowcat17 in Milwaukee loved it
A great recipe.
EDspinach1948 in Dorchester-Boston loved it
sounds goodtwill10 in Cape Girardeau loved it
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