Ingredients
- 2 quart asian chicken stock (recipe below)
- 2 quart skinless and boneless chicken breasts, paper thinly sliced
- 1 quart small pork tenderloin, paper-thinly sliced
- 1 quart rib eye steak, paper-thinly sliced
- 24 head less, peeled blue tiger shrimp, deveined
- 3 head medium squids, cleaned and cut into 1-inch pieces and scored
- 1 head medium flounder filet, cut into 1-inch pieces
- 2 bunch es watercress, root ends trimmed
- 1/4 bunch napa cabbage, leaves cut into 1-inch strips crosswise
- 1 2/5 ounce cellophane noodles, softened, precooked in water, and drained
- 2 quart asian chicken stock (recipe below)
- 2 quart skinless and boneless chicken breasts, paper thinly sliced
- 1 quart small pork tenderloin, paper-thinly sliced
- 1 quart rib eye steak, paper-thinly sliced
- 24 head less, peeled blue tiger shrimp, deveined
- 3 head medium squids, cleaned and cut into 1-inch pieces and scored
- 1 head medium flounder filet, cut into 1-inch pieces
- 2 bunch es watercress, root ends trimmed
- 1/4 bunch napa cabbage, leaves cut into 1-inch strips crosswise
- 1 2/5 ounce cellophane noodles, softened, precooked in water, and drained
- 2 ounce ginger, thinly sliced
- 6 ounce scallions, bruised
Preparation
Baking Directions:
For the chicken stock, add the chicken, ginger, and scallion to a large stockpot and cover with 4 quarts water.
Bring to a boil over high heat, then reduce heat to medium-low and simmer until reduced by 1-1/2 quarts, about 4 hours.
Season lightly with fish sauce or salt to taste.
Strain and discard solids.
Remove fat and foam.
Refrigerate for up to 3 days or freeze for up to 3 months.
To make the Hot Pot, add the stock to a large electric wok or brazier and bring to a boil.
Reduce heat to medium and maintain a gentle boil throughout the meal.
Place the chicken, pork, beef, shrimp, squid, flounder, watercress, and cabbage in individual plates, or split each ingredient between 2 plates for easy reach.
Give each guest a bowl and instruct them to cook their own morsels, lowering them with individual wire baskets directly into the fondue broth.
Each item will take less than a minute to cook.
Eat plain or dipped lightly in soy sauce and or chili-garlic sauce.
When all ingredients are finished, instruct guests to add noodles to their individual bowls, and ladle some broth over them before eating.
