Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Cantonese Hotpot

Yield: 6 Servings

Ingredients and directions for this recipe

8 oz Rump steak -- trimmed
12 oz Chicken breasts without
Skin
4 oz Mange tout
8 oz Prawns -- peeled
1 Red bell pepper -- seeded
And sliced
4 oz Button mushrooms -- halved
8 oz Can bamboo shoots --
Drained
3 pt Chicken stock
2 ts Fresh root ginger -- peeled
2 oz Fine egg noodles -- broken
Up

FOR YELLOW BEAN SAUCE
1 tb Soy sauce
2 tb Yellow bean sauce
1 tb Dry sherry
1 Fresh green chilli -- seeded
And chopped

Slice steak and chicken thinly and arrange on six individual plates.
Top and tail mange tout and arrange on plates with prawns and
remaining vegetables. Put stock into a large saucepan with ginger and
simmer for 15 minutes. Soak egg noodles in warm water for 10 minutes,
then drain and put into a serving bowl. In a bowl combine ingredients
for yellow bean sauce, then add 2 tablespoons water and divide
between 6 small dishes. Pour stock into fondue pot, bring back to
simmering, place over burner. Food is cooked in stock using fondue
forks and dipped in sauce before eating. When meat and vegetables
have all been eaten, add noodles to fondue pot, heat through, then
ladle soup into bowls.

See also:
Previous recipe Cantonese Fried Rice
Next recipe Cantonese Lemon Chicken

Or try one of these recipes:
Farm-style Sausage Patties
Powered Sugar Replacement Recipe