|
|
 |
| |
293
Simple and Delicious China Food Recipes, Download
Now. |
|
 |
 Chinese
food recipe >> Fish and Seafood>> Beijing
Hot Pot
|
 |
|
|
|
|
| |
| 1 lb. (500 g) fresh or reconstituted
sea cucumbers |
| 3 prawns |
| 5 oz (150 g) bamboo shoots(or
canned bamboo shoots) |
| 1 lb. (500g) cellophane noodles;
cut into 6 inch (15cm ) sections
|
| 9 oz(250g) boneless chicken
, cooked |
| 1/4 tsp. MSG (optional) |
| 3 1/2 oz (100g) small fresh
or canned mushrooms |
| 2 cups (500ml) chicken and
duck or chicken stock |
| 1 tsp. salt, or to taste |
| 1 tsp. rice wine |
| 1tsp sesame oil |
|
|
| |
 Blanch the sea cucumbers in
boiling water for one minutes.
Remove , clean and cut into strips.
Remove the prawns' heads, shell,
and devein them. Wash and cut
each in 2 lengthwise, parboil
1 minute, and drain. Cut the bamboo
shoots into large slices. Cook
the cellophane noodles in boiling
water for 2 minutes, drain and
rinse and rinse under cold running
water. Slice the chicken meat,
1/8 inch (3mm) thick.
- Place noodles at the bottom
of a fire pot. Arrange the sea
cucumbers, prawns, chicken, bamboo
shoot slices, and mushrooms on
top.
- Bring the stock to a boil in
another pot. Add the salt, rice
wine, MSG (optional), and sesame
oil. You may adjust the seasonings
to taste. Pour into the fire pot.
- Fill the chimney with burning
charcoal . To serve, let diners
help themselves to the ingredients
as they boil in the pot. The ingredients
are eaten by dipping them into
soy sauce or other dips.
|
|
|
 |
|
 |
|
|
|
|
|
