2 qt Chicken broth
3/4 tb Sesame oil
2 ts Salt
4 oz Bean threads
- cellophane noodles
1 Cabbage head, shredded
1 lb Spinach, fresh
2 Chicken boneless breasts
8 oz Chicken livers
8 oz Pork tenderloin
8 oz Firm white fish
8 oz Shrimp
1 c Small oysters
3 tb Soy sauce
2 tb Sherry
2 lg Chrysanthemums
Slice all meats and vegetables in Chinese manner (thin
strips). Bring chicken stock, oil and salt to boil in
large serving pot. (A Mongolian Hot Pot is
traditional) and keep bubbling over heat. Arrange
noodles and all raw ingredients attractively on large
platter. Add sherry and soy sauce to bubbling broth.
Provide guests with chopsticks and serving bowls.
invite guests to add the raw ingredients to the broth.
Let cook just until fish and shrimp are opaque. Just
before guests serve themselves from the pot, sprinkle
leaves from the chrysanthemums on top of bubbling
soup. Ladle some of the soup into each guests bowl.
Source: Bon Appetit From the collection of: Joan
Mershon
