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Active Time: 15 Minutes
Total Time: 50 Minutes
Yield: Serves 8
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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 hot-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.
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RECIPE INGREDIENTS
| For the Meats: |
| 6 ounces lean chicken fillets, thinly sliced |
| 6 ounces lean pork fillets, thinly sliced |
| 6 ounces lean beef fillets, thinly sliced |
| 6 ounces fresh uncooked shrimp or mussels, clams, oysters or scallops, cleaned as necessary |
| 6 ounces any lean white fish, thinly sliced |
| For Vegetables: |
| Green leafy vegetables, such as chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage (choi sum), spinach or lettuce, washed, tough parts of stalk removed, and cut into 4-inch lengths |
| 1/2 fresh white mushrooms, sliced |
| 1 bunch scallions, cut into 2-inch lengths |
| 1/4 pound cellophane noodles (fun si), soaked for 20 minutes in warm water, then cut into 6-inch lengths |
| For the Soup: |
| 3 quarts chicken stock |
| 4 slices fresh ginger |
| 2 scallions, cut into 1 1/2-inch lengths |
| Salt and pepper, to taste |
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DIRECTIONS
FOR DIPPING SAUCES: GINGER SOY: Combine 1/2 cup light soy sauce with 2 teaspoons minced ginger and a few drops of sesame oil.
CHINESE MUSTARD: Combine 1/2 cup light soy sauce with 2 oz English or French mustard. Add 2 teaspoons peanut oil and 1/2 teaspoon salt, then add 2 to 3 drops vinegar.
HOISIN SAUCE: Combine 1 teaspoon hoisin sauce (available at Chinese stores), 1 tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce.
PEANUT SAUCE: Mix 1/2 cup smooth peanut butter with 1 1/2 teaspoons dark soy sauce, 1 tablespoon water, 1/2 teaspoon minced garlic and 1 teaspoon tomato sauce.
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TO SERVE:
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 chopsticks. The food is then dipped in a sauce.
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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.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Serves 8
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| Carbohydrates, Total: |
17g |
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