---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COOK UP AN ORIENTAL HOT POT
  Categories: Appetizers, Beef, Chinese
       Yield: 4 servings
  
       1 lb Raw shrimp, peeled and
            -deveined
       2    Chicken breasts, skinned,
            -boned, and sliced very
            -thin, across grain
     1/2 lb Beef sirloin sliced very
            -thin, across grain
     1/2    Head Chinese cabbage or 1
            -lettuce heart, coarsely
            -cubed
       1 c  Cubed egg plant or 1 5-ounce
            -can (2/3 cup) water
            -chestnuts,
            Drained and thinly sliced
   1 1/2 c  Halved fresh mushrooms
       4 c  Small spinach leaves (stems
            -removed)
      14 oz Cans (5 1/4 cups) chicken
            -broth
       3    Chicken bouillon cubes
       1 tb Monosodium glutamate
     1/2 tb Grated gingerroot or 1/2
            -teaspoon ground ginger
  
   Midnight supper, perhaps for New Year’s Eve or after
   the show, can be exotic in a hurry. The foods are
   sliced ahead, the sauces made, then all stowed in the
   refrigerator. When guests are hungry, the hostess
   simply heats the broth and sets out the makings.
   
   Genghis Khan hot pot is another name for this Chinese
   specialty. Or maybe you've seen it on restaurant menus
   as volcano soup. We show an honest-to-goodness
   Mongolian cooker with a charcoal chimney in the
   center, but any chafing dish or electric skillet will
   do as well.
   
   What’s cooking. Everything on the tray is raw, of
   course--chunks of eggplant, crosscut strips of
   sirloin, halved mushrooms, thin slices of chicken
   breast, squares of Chinese cabbage, shucked shrimp.
   Fresh spinach to simmer along with the other foods is
   ready in the big red bowl. The broth is chicken
   bouillon that boasts a faint overtone of ginger.
   Individual bowls of fluffy rice are served at the same
   time as Hot Pot.
   
   The how-to. You pick out a few choice tidbits at a
   time and drop them from chopsticks, bamboo tongs, or
   fork into the lazily bubbling broth. In a few minutes,
   fish them out to dip into zesty sauces on your plate,
   like Peanut or Red Sauce, Chinese Mustard or Ginger
   Soy.
   
   Traditionalists poach eggs in the broth when it has
   taken on subtle flavor from the foods that have
   simmered in it. At the very last, the hostess may
   ladle the broth as a soup. It’s delicious! Dessert?
   Skip it, or serve a fruit bowl and candied ginger with
   coffee or tea.
   
   Etiquette: Use one set of chopsticks for cooking and
   fishing out morsels from Hot Pot, use a second set for
   eating. If only one set is provided for each guest,
   simply reverse your chopsticks (large ends down) when
   you cook or help yourself to food.
   
   Oriental Hot Pot
   
   Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot
   cooked rice
   
   Shortly before cooking time arrange the meats and
   vegetables on large tray or platter; use a bowl for
   spinach. Set out dunking sauces. Provide Bamboo tongs,
   chopsticks or long-handled forks as cooking tools for
   guests.
   
   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.
   
   To use Mongolian cooker, fill chimney of cooker with
   charcoal and add charcoal starter. Pour cold chicken
   broth into cooker. Cover cooker, then light charcoal.
   When broth is hot, continue as above.
  
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