Chinese Hot Pot---Thanksgiving 2009

Ingredients:

1 medium-sized organic chicken

1/2 lb beef, sliced thinly

1/2 lb prawns, shelled and deveined

1 small cuttlefish, scored and sliced thinly

1 cup mushrooms (shitake or cremini)

Spinach, baby bok choy, cilantro, lettuce

Noodles (dried or fresh)

1/2 cup freshly minced ginger

2 Tbsp. chopped spring onions

Portable tabletop cooker

Method:


Debone and separate meat from chicken. Slice meat thinly. For stock, bring a pot of water to boil and add chicken carcass and a slice of ginger. Turn heat to simmer while preparing other ingredients.
Prepare the following: clean and slice rest of the meats thinly; trim, wash and drain mushroom and vegetables. If using dried noodles, follow cooking instructions on package.
Dipping Sauce: Put ginger and spring onions in a bowl. Heat oil in a small saucepan to a boil, turn off heat and pour oil over ginger mixture. Before of the hot oil as it will splatter. Season to taste with salt and pepper, stir to mix and set aside for serving.
Set a portable cooking stove on the table with a pot deep enough for cooking. Pour only the stock to this pot and turn on heat. When soup comes to a boil, add your choice of meat or vegetables to cook. Serve with dipping sauce.