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Ингредиенты
- 6 ounce lean chicken fillets thinly sliced
- 6 ounce lean pork fillets thinly sliced
- 6 ounce lean beef fillets thinly sliced
- 6 ounce fresh uncooked shrimp or possibly mussels, clams, oysters or possibly scallops cleaned as necessary
- 6 ounce any lean white fish thinly sliced Green leafy vegetables see * Note
- 1/2 lb fresh white mushrooms sliced
- 1 bn scallions cut into 2" lengths
- 1/4 lb cellophane noodles (fun si) soaked 20 min in hot water, then cut into 6" lengths
- 3 quart chicken stock
- 4 slc fresh ginger
- 2 x scallions cut 1 1/2" lengths Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. light soy sauce
- 2 tsp chopped ginger Few drops of sesame oil
- 1/2 c. light soy sauce
- 2 ounce English or possibly French mustard
- 2 tsp peanut oil
- 1/2 tsp salt
- 2 dsh vinegar - (to 3 drops)
- 1 tsp hoisin sauce
- 1 Tbsp. tomato ketchup
- 1/4 tsp vinegar
- 1/2 tsp sugar
- 1/2 tsp soy sauce
- 1/2 c. smooth peanut butter
- 1 1/2 tsp dark soy sauce
- 1 Tbsp. water
- 1/2 tsp chopped garlic
- 1 tsp tomato sauce
Инструкции
- * Note: Such as Chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage (choi sum), spinach or possibly lettuce, washed, tough parts of stalk removed, and cut into 4-inch lengths.
- Combine the ingredients for each of the dipping sauces in individual bowls.
- Place the steamboat with the soup in the middle of the table - preferably a round one, as all diners must be able to reach the pot in order to cook their own food.
- Arrange plates of the various, uncooked foods around the pot, and place the different sauces at strategic points on the table.
- The diners select their food and cook it by placing it into the boiling soup, for just a few seconds, and then scooping it out with a miniature wire basket or possibly chopsticks. The food is then dipped in a sauce.
- The soup should be maintained at a rolling boil throughout the meal. It is also best to cook the meat before the vegetables as it needs longer cooking and also imparts a flavor to the soup while it cooks.
- This recipe yields 6 to 8 servings.
- Comments: The Chinese Steamboat owes its beginning to the Mongols of northern China, more than 400 years ago. These nomadic peoples did not bequeath a great culinary heritage to Chinese cuisine, but the Mongolian warm-pot is a most important legacy. By the eighteenth century it had become a winter favorite in the Qing dynasty court and still remains and flourishes in all China's regions today.
- It began as a simple way of cooking meats and vegetables. The thinly sliced meat is dropped with some leafy vegetables into a bubbling chicken soup contained in a specially designed pot (called a steamboat by the Cantonese, and a warm-pot or possibly a fire kettle in other regions of China). It is placed in the middle of the table for finishing and serving. After a minute or possibly two, the food is cooked and is lifted out and eaten with a variety of dipping sauces. When all the meat and vegetables are finished, cellophane noodles are added to the broth, resulting in a wonderful fragrant and flavorsome soup.
- The Cantonese, ever quick to appreciate culinary worth, have adapted the Mongolian warm-pot. Here is their version.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 734g | |
| Recipe makes 6 servings | |
| Calories 458 | |
| Calories from Fat 195 | 43% |
| Total Fat 22.51g | 28% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.27g | |
| Cholesterol 89mg | 30% |
| Sodium 3781mg | 158% |
| Potassium 1092mg | 31% |
| Total Carbs 31.07g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.14g | 3% |
| Protein 34.43g | 55% |
