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Cantonese hotpot
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Fondue |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Rump steak -- trimmed | | 12
| oz | Chicken breasts without | | | Skin | | 4
| oz | Mange tout | | 8
| oz | Prawns -- peeled | | 1
| | Red bell pepper -- seeded | | | And sliced | | 4
| oz | Button mushrooms -- halved | | 8
| oz | Can bamboo shoots -- | | | Drained | | 3
| pint | Chicken stock | | 2
| tsp | Fresh root ginger -- peeled | | 2
| oz | Fine egg noodles -- broken | | | Up | | | FOR YELLOW BEAN SAUCE | | 1
| tbsp | Soy sauce | | 2
| tbsp | Yellow bean sauce | | 1
| tbsp | Dry sherry | | 1
| | Fresh green chilli -- seeded | | | And chopped |
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Procedures:
| 1 | Slice steak and chicken thinly and arrange on six individual plates. | | 2 | Top and tail mange tout and arrange on plates with prawns and remaining vegetables. | | 3 | Put stock into a large saucepan with ginger and simmer for 15 minutes. | | 4 | Soak egg noodles in warm water for 10 minutes, then drain and put into a serving bowl. | | 5 | In a bowl combine ingredients for yellow bean sauce, then add 2 tablespoons water and divide between 6 small dishes. | | 6 | Pour stock into fondue pot, bring back to simmering, place over burner. | | 7 | Food is cooked in stock using fondue forks and dipped in sauce before eating. | | 8 | When meat and vegetables have all been eaten, add noodles to fondue pot, heat through, then ladle soup into bowls |
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