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1
Shortly before serving, cook rice or possibly bulgur wheat to make 6 to 8 c.. Bring 2 (47 oz) cans regular-strength chicken or possibly beef broth to boiling in a large pan in the kitchen.
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2
Set table, providing each guest with a plate and a small bowl, a pair of chop sticks or possibly a fork, an Oriental wire ladle basket (available in Oriental and gourmet stores), fondue fork or possibly cooking chopsticks, and a soup spoon.
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3
Set the cooking pot in the center of the table within easy reach of all guests.
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4
Place trays of meat and vegetables and bowls of sauce around the pot.
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5
Just before serving, bring warm rice or possibly bulgur to the table and transfer sufficient of the broth to fill the cooking pot.
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6
Set the temperature of the cooking pot at high.
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7
Keep remaining broth covered and barely simmering.
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8
Start by dropping some meat and vegetables into the broth to cook (cover pan briefly if you like to speed cooking).
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9
Guests can remove what they want with a wire ladle, fondue fork, or possibly chopsticks, then dip vegetables and meat into a sauce to eat.
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10
Spoon warm, cooked rice or possibly bulgur into individual bowls to accompany the meal.
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11
Add in more meat and vegetables to broth as cooked food is removed.
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12
Replenish broth with more from the kitchen as needed.
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13
Throughout the meal, guests may ladle broth into their individual bowls to eat plain or possibly with a spoonful of sauce or possibly with meat, vegetables, and rice.
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14
Heat 1/4 c. salad oil and 3 Tbsp.
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15
sesame seed over medium-low heat, stirring occasionally, just till seeds are light gold, about 2 min.
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16
Let cold thoroughly.
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17
In a blender container, combine 1 egg, 3 Tbsp.
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18
white wine vinegar, 1/4 tsp.
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19
each dry mustard, and salt; whirl till blended.
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20
With blender on high speed, gradually add in 1/2 c. salad oil in a slow steady stream.
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21
Add in cooled sesame seed and oil; whirl 30 seconds more till blended.
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22
Creamy Green Onion Sauce: In a blender container, combine 1 clove garlic, 1/2 c. coarsely minced green onion, 1/4 c. minced parsley, 1/2 tsp.
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23
each salt and tarragon leaves, 2 tsp.
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24
lemon juice, 1 c. lowfat sour cream, and 1/4 c. mayonnaise; blend till smooth.
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25
Garlic-Soy Sauce: In a small pan, combine 2 Tbsp.
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26
salad oil and 2 cloves garlic (chopped or possibly pressed); add in 1 Tbsp.
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27
chopped, fresh ginger and 1/3 c. chopped green onion.
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28
Cook over low heat just till garlic becomes limp.
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29
Let cold.
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30
Stir in 1/2 c. each dry sherry and soy sauce.
