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Oriental chrysanthemum bowl
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Exotic, Oriental, Pork, Poultry, Seafood, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| quart | Chicken broth | | 3/4
| tbsp | Sesame oil | | 2
| tsp | Salt | | 4
| oz | Bean threads | | | - cellophane noodles | | 1
| | Cabbage head, shredded | | 1
| lbs | Spinach, fresh | | 2
| | Chicken boneless breasts | | 8
| oz | Chicken livers | | 8
| oz | Pork tenderloin | | 8
| oz | Firm white fish | | 8
| oz | Shrimp | | 1
| cup | Small oysters | | 3
| tbsp | Soy sauce | | 2
| tbsp | Sherry | | 2
| large | Chrysanthemums |
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Procedures:
| 1 | Slice all meats and vegetables in chinese manner (thin strips). | | 2 | Bring chicken stock, oil and salt to boil in large serving pot. | | 3 | (a mongolian hot pot is traditional) and keep bubbling over heat. | | 4 | Arrange noodles and all raw ingredients attractively on large platter. | | 5 | Add sherry and soy sauce to bubbling broth. | | 6 | Provide guests with chopsticks and serving bowls. | | 7 | Invite guests to add the raw ingredients to the broth. | | 8 | Let cook just until fish and shrimp are opaque. | | 9 | Just before guests serve themselves from the pot, sprinkle leaves from the chrysanthemums on top of bubbling soup. | | 10 | Ladle some of the soup into each guests bowl. |
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