Cantonese hotpot

Yield: 6 Servings

Measure Ingredient
8 ounces Rump steak -- trimmed
12 ounces Chicken breasts without
\N \N Skin
4 ounces Mange tout
8 ounces Prawns -- peeled
1 \N Red bell pepper -- seeded
\N \N And sliced
4 ounces Button mushrooms -- halved
8 ounces Can bamboo shoots --
\N \N Drained
3 pints Chicken stock
2 teaspoons Fresh root ginger -- peeled
2 ounces Fine egg noodles -- broken
\N \N Up
1 tablespoon Soy sauce
2 tablespoons Yellow bean sauce
1 tablespoon Dry sherry
1 \N Fresh green chilli -- seeded
\N \N And chopped


Slice steak and chicken thinly and arrange on six individual plates.

Top and tail mange tout and arrange on plates with prawns and remaining vegetables. Put stock into a large saucepan with ginger and simmer for 15 minutes. Soak egg noodles in warm water for 10 minutes, then drain and put into a serving bowl. In a bowl combine ingredients for yellow bean sauce, then add 2 tablespoons water and divide between 6 small dishes. Pour stock into fondue pot, bring back to simmering, place over burner. Food is cooked in stock using fondue forks and dipped in sauce before eating. When meat and vegetables have all been eaten, add noodles to fondue pot, heat through, then ladle soup into bowls.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est

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