Cook Up An Oriental Hot Pot
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| 2 | each |
chicken breasts
|
|
| ½ | pound |
beef
|
|
| ½ | head |
napa (Chinese) cabbage
|
|
| 1 | cup |
egg plant
cubed |
* |
| 1 ½ | cups |
mushrooms
halved |
*
|
| 4 | cups |
spinach
|
|
| 14 | ounces |
chicken broth
|
|
| 3 | each |
chicken bouillon cubes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 2 | each |
chicken breasts
|
|
| 226.8 | g |
beef
|
|
| 0.5 | head |
napa (Chinese) cabbage
|
|
| 237 | ml |
egg plant
cubed |
* |
| 355 | ml |
mushrooms
halved |
*
|
| 946 | ml |
spinach
|
|
| 404.6 | ml/g |
chicken broth
|
|
| 3 | each |
chicken bouillon cubes
|
*
|
Directions
Heat chicken broth in electric skillet or chafing dish (or use Mongolian cooker-- directions follow).
Add bouillon cubes to hot broth and stir to dissolve; add monosodium glutamate and ginger.
Heat to simmering.
For cooking have broth barely bubbling.
Each Guest picks up desired foods with chopsticks or whatever, drops them into the bubbling broth.
When his tidbits are cooked, he lifts them out and dips into the sauces on his plate.
Serve with rice. Makes 4 servings.
