Beijing Hot Pot
Ingredients
1 lb. (500 g) fresh or
reconstituted sea cucumbers
3 1/2 oz (100g) small fresh or canned mushrooms
3 prawns
2 cups (500ml) chicken and duck or chicken
stock
5 oz (150 g) bamboo shoots(or canned bamboo
shoots)
1 tsp. salt, or to taste
1 lb. (500g) cellophane noodles; cut into
6 inch (15cm ) sections
1 tsp. rice wine
9 oz(250g) boneless chicken , cooked
1tsp sesame oil
1/4 tsp. MSG (optional)
Directions
- Blanch the sea cucumbers in boiling
water for one minutes. Remove , clean
and cut into strips. Remove the prawns'
heads, shell, and devein them. Wash and
cut each in 2 lengthwise, parboil 1 minute,
and drain. Cut the bamboo shoots into
large slices. Cook the cellophane noodles
in boiling water for 2 minutes, drain
and rinse and rinse under cold running
water. Slice the chicken meat, 1/8 inch
(3mm) thick.
- Place noodles at the bottom of a fire
pot. Arrange the sea cucumbers, prawns,
chicken, bamboo shoot slices, and mushrooms
on top.
- Bring the stock to a boil in another
pot. Add the salt, rice wine, MSG (optional),
and sesame oil. You may adjust the seasonings
to taste. Pour into the fire pot.
- Fill the chimney with burning charcoal
. To serve, let diners help themselves
to the ingredients as they boil in the
pot. The ingredients are eaten by dipping
them into soy sauce or other dips.
