Servings:
Serves 4 Servings
Ingredients
- 2 quart chicken broth
- 3 quart long slices ginger
- 4 quart raw eggs
- 1/4 cup raw garlic, minced
- 1/4 cup minced ginger
- 8 cup baby bok choy, sliced
- 1 head napa cabbage, cut into 1-inch pieces
- 3 cup dried shiitake mushrooms, rehydrated
- 3 cup packages silken tofu, cut into 1x2-inch pieces
- 4 cup plates beef carpaccio
- 1 pound large shrimp, peeled, deveined, tail-off, halved lengthwise
- 2 pound packages fish balls
- 1 bunch scallions, sliced 1/4-inch thick
- 1 bunch cilantro, leaves picked
- 1 cup soy sauce
- 1 cup oyster sauce
- 1/2 cup sambal
- 1/2 cup rice vinegar
- 1 cup chinese toasted sesame paste
- 1 cup sesame oil
- 1 cup package cellophane noodles, rehydrated, (mung bean or rice)
Preparation
Baking Directions:
Set the hot pot to simmer and add the chicken broth.
Add the ginger slices to the simmering liquid.
Add your preferred combination of ingredients to the broth.
Watch the pot, as the ingredients will cook quickly.
Once everything is cooked, garnish with preferred condiments (soy sauce, oyster sauce, sambal, rice vinegar, sesame paste, salt or pepper), including scallions and cilantro.
