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 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.
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