Sign Up | Login | En Español

Ingredients

6 ounces Lean chicken fillets, thinly sliced
6 ounces Lean pork fillets, thinly sliced
6 ounces Lean beef fillets, thinly sliced
6 ounces Fresh uncooked shrimp or mussels, clams, oysters or scallops, cleaned as necessary
6 ounces Any lean white fish, thinly sliced
Green leafy vegetables, such as chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage (choi sum), spinach or lettuce, washed, tough parts of stalk removed, and cut into 4-inch lengths
Squash, sweet potatoes sliced thinly.
1/2 Fresh white mushrooms, sliced
1 bunch Scallions, cut into 2-inch lengths
1/4 pound Cellophane noodles (fun si), soaked for 20 minutes in warm water, then cut into 6-inch lengths
3 quarts Chicken stock
4 slices Fresh ginger
2 Scallions, cut into 1 1/2-inch lengths
Salt and pepper, to taste

Preparation

FOR DIPPING SAUCES:

GINGER SOY: Combine 1/2 cup light soy sauce with 2 teaspoons minced ginger and a few drops of sesame oil.

CHINESE MUSTARD: Combine 1/2 cup light soy sauce with 2 oz English or French mustard. Add 2 teaspoons peanut oil and 1/2 teaspoon salt, then add 2 to 3 drops vinegar.

HOISIN SAUCE: Combine 1 teaspoon hoisin sauce (available at Chinese stores), 1 tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce.

PEANUT SAUCE: Mix 1/2 cup smooth peanut butter with 1 1/2 teaspoons dark soy sauce, 1 tablespoon water, 1/2 teaspoon minced garlic and 1 teaspoon tomato sauce.

TO SERVE:

Place the the tabletop burner and pot with the broth in the middle of the table - preferably a round one, as all diners must be able to reach the pot in order to cook their own food.

Arrange plates of the various, uncooked foods around the pot, and place the different sauces at strategic points on the table.

The diners select their food and cook it by placing it into the boiling soup, for just a few seconds, and then scooping it out with a miniature wire basket or chopsticks. The food is then dipped in a sauce.

The soup should be maintained at a rolling boil throughout the meal. It is also best to cook the meat before the vegetables as it needs longer cooking and also imparts a flavor to the soup while it cooks.

Cook's Notes

Ingredients can be customized you can use all or some of the listed meats and you can even come up with your own ideas. Just make sure the vegetables cook quickly or are sliced thinly, same goes for the meat(other flavours can be added to the broth as desired). You may cook some rice to go along with this meal or else include extra noodles such as udon noodles. This is a really yummy family meal and leftovers can be eaten the following day.

Nutrition Information