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Ten - Varieties Hot Pot
(Shih - Chin - Nuan - Kuo)
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| What You Need: |
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8 dried Chinese mushrooms, 1 to 1½ inches in diameter
2 ounces cellophane noodles
½ pound Chinese cabbage, celery cabbage or bok choy
1 pound fresh spinach leaves, washed and torn into small pieces
12 bamboo shoot slices (1/8 inch thick) cut into tree shapes
2 slices (1/8 inch thick) cooked Smithfield ham, cut into 2½-by-1-inch pieces
12 shrimp balls
12 slices (2½-by-1-by-1/8-inch) star anise beef
12 slices (2½-by-1-by-1/8-inch) roast pork
12 slices (½ inch thick) egg pancake with pork filling
6 cups chicken stock, fresh or canned
¼ cup soy sauce
1 tablespoon sesame-seed oil
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| How To Cook: |
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PREPARE AHEAD:
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1. In a small bowl, soak the mushrooms in ½ cup of warm water for 30 minutes. Discard the water. With a cleaver or knife, cut away and discard the tough stems of the mushrooms, and cut each cap in half.
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2. In another bowl, soak the noodles in 2 cups of warm water for 30 minutes. Drain, discard the water and cut the noodles into 4-inch lengths.
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3. With a cleaver or sharp knife, trim any wilted green leaves and the root ends off the cabbage. Separate the stalks wash them under cold water and cut them lengthwise into strips 3 inches long by 1 inch wide.
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4. Blanch the strips in 2 quarts of boiling water for 1 minute, then drain them thoroughly.
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5. In a large bowl, combine the soy sauce and sesame-seed oil, and mix thoroughly. Then ladle the sauce into 6 or 8 individual soup bowls.
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6. Have the above ingredients, spinach, ham, shrimp balls, star anise beef, roast pork, egg pancake slices and chicken stock within easy reach.
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TO COOK:
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1. Prepare the fire pot as described in the recipe for the chrysanthemum fire pot, or substitute a chafing dish, fondue pot or electric casserole.
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2. Place the cabbage, spinach and noodles in the fire pot or whatever utensil you are using, in one layer, and on top of them arrange the ham, shrimp balls, beef, mushrooms, pancake slices, pork and bamboo shoots.
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3. Pour the stock in along the side of the pot, trying not to disturb the pattern of the food. Bring to a boil, cover the pot and cook for 10 minutes.
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4. Give each guest a bowl of dipping sauce and either chopsticks, a long heatproof-handled fork or a fondue fork, and let them help themselves from the pot.
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5. When all the food is consumed, ladle the remaining stock into soup bowls and serve it as a final course.
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