Cantonese Steamboat (Hot Pot) Recipe – a delicious recipe with lean chicken, lean pork, lean beef, shrimp, vegetables, fresh white mushrooms. Easy to follow and perfect for any occasion.
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* 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.
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Combine the ingredients for each of the dipping sauces in individual bowls.
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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.
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Arrange plates of the various, uncooked foods around the pot, and place the different sauces at strategic points on the table.
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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.
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The food is then dipped in a sauce.
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The soup should be maintained at a rolling boil throughout the meal.
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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.
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This recipe yields 6 to 8 servings.
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Comments: The Chinese Steamboat owes its beginning to the Mongols of northern China, more than 400 years ago.
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These nomadic peoples did not bequeath a great culinary heritage to Chinese cuisine, but the Mongolian warm-pot is a most important legacy.
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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.
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It began as a simple way of cooking meats and vegetables.
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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).
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It is placed in the middle of the table for finishing and serving.
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After a minute or possibly two, the food is cooked and is lifted out and eaten with a variety of dipping sauces.
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When all the meat and vegetables are finished, cellophane noodles are added to the broth, resulting in a wonderful fragrant and flavorsome soup.
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The Cantonese, ever quick to appreciate culinary worth, have adapted the Mongolian warm-pot.
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Here is their version.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.