COOK UP AN ORIENTAL HOT POT

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Ingredients

1 pound Raw shrimp -- peeled and

2 Chicken breasts, skinned -- boned, and sliced ve
across grain
1/2 pound Beef sirloin sliced very -- thin, across grain
1/2 Head Chinese cabbage or 1 -- lettuce heart, coars

1 cup Cubed egg plant or 1 5-ounce -- can (2/3 cup) water

Drained and thinly sliced
1 1/2 cups Halved fresh mushrooms
4 cups Small spinach leaves (stems -- removed)
14 ounces Cans (5 1/4 cups) chicken -- broth
3 Chicken bouillon cubes
1 tablespoon Monosodium glutamate
1/2 tablespoon Grated gingerroot or 1/2 -- teaspoon ground ging

Procedures

Oriental Hot Pot
Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice
Shortly before cooking time arrange the meats and vegetables on large
tray or platter; use a bowl for spinach. Set out dunking sauces. Provide
Bamboo tongs, chopsticks or long-handled forks as cooking tools for
guests.

Heat chicken broth in electric skillet or chafing dish (or use Mongolian
cooker-- directions follow). Add bouillon cubes to hot broth and stir to
dissolve; add monosodium glutamate and ginger. Heat to simmering. For
cooking have broth barely bubbling. Each Guest picks up desired foods with
chopsticks or whatever, drops them into the bubbling broth. When his
tidbits are cooked, he lifts them out and dips into the sauces on his
plate. Serve with rice. Makes 4 servings.

To use Mongolian cooker, fill chimney of cooker with charcoal and add
charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then
light charcoal. When broth is hot, continue as above.

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<h1>COOK UP AN ORIENTAL HOT POT</h1>
 Ingredients :
 1 pound Raw shrimp -- peeled and 
					 
 2 Chicken breasts, skinned -- boned, and sliced ve 
 across grain 
 1/2 pound Beef sirloin sliced very -- thin, across grain 
 1/2 Head Chinese cabbage or 1 -- lettuce heart, coars 
					 
 1 cup Cubed egg plant or 1 5-ounce -- can (2/3 cup) water 
					 
 Drained and thinly sliced 
 1 1/2 cups Halved fresh mushrooms 
 4 cups Small spinach leaves (stems -- removed) 
 14 ounces Cans (5 1/4 cups) chicken -- broth 
 3 Chicken bouillon cubes 
 1 tablespoon Monosodium glutamate 
 1/2 tablespoon Grated gingerroot or 1/2 -- teaspoon ground ging <hr hieght="1">
 Procudures
 Oriental Hot Pot 
 Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice 
 Shortly before cooking time arrange the meats and vegetables on large 
tray or platter; use a bowl for spinach. Set out dunking sauces. Provide 
Bamboo tongs, chopsticks or long-handled forks as cooking tools for 
guests. 
 
 Heat chicken broth in electric skillet or chafing dish (or use Mongolian 
cooker-- directions follow). Add bouillon cubes to hot broth and stir to 
dissolve; add monosodium glutamate and ginger. Heat to simmering. For 
cooking have broth barely bubbling. Each Guest picks up desired foods with 
chopsticks or whatever, drops them into the bubbling broth. When his 
tidbits are cooked, he lifts them out and dips into the sauces on his 
plate. Serve with rice. Makes 4 servings. 
 
 To use Mongolian cooker, fill chimney of cooker with charcoal and add 
charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then 
light charcoal. When broth is hot, continue as above. 
 
 More <a href="http://www.recipeflog.com" title="Free recipe">free recipes</a>

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Comments :

Posted by : Nikki next door

I love Amaretto Bundt Cake

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