HotmailSavor the simmering stock of Chinese hot pot
Ming Tsai of 'Simply Ming' shares his take on the popular dish from Beijing
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Simmering Chinese tradition Aug. 10: Sometimes referred to as “Chinese fondue,” the Chinese hot pot is a popular dish in Beijing. Ming Tsai of “Simply Ming” joins NBC’s Amy Robach to shed some light on the dish. Today show |
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TODAY
updated 1:45 p.m. ET Aug. 8, 2008
The Chinese hot pot consists of a simmering metal pot of stock, surrounded by various ingredients that are cooked and eaten at the table. Ming Tsai, host and producer of "Simply Ming," offers his take on this popular dish from Beijing.
Chinese hot pot
Ming Tsai, Host, "Simply Ming"
Serves 4
INGREDIENTS
• 2 quarts chicken broth
• 3 long slices ginger
• 4 raw eggs
• 1/4 cup raw garlic, minced
• 1/4 cup minced ginger
• 8 baby bok choy, sliced
• 1 head Napa cabbage, cut into 1-inch pieces
• 3 cups dried shiitake mushrooms, rehydrated
• 3 packages silken tofu, cut into 1X2-inch pieces
• 4 plates beef carpaccio
• 1 pound large shrimp, peeled, deveined, tail-off, halved lengthwise
• 2 packages fish balls
• 1 bunch scallions, sliced 1/4-inch thick
• 1 bunch cilantro, leaves picked
• 1 cup soy sauce
• 1 cup oyster sauce
• 1/2 cup sambal
• 1/2 cup rice vinegar
• 1 cup Chinese toasted sesame paste
• 1 cup sesame oil
• 1 package cellophane noodles, rehydrated, (mung bean or rice)
• kosher salt
• freshly ground black pepper
DIRECTIONS
Set the hot pot to simmer and add the chicken broth. Add the ginger slices to the simmering liquid.
Add your preferred combination of ingredients to the broth. Watch the pot, as the ingredients will cook quickly.
Once everything is cooked, garnish with preferred condiments (soy sauce, oyster sauce, sambal, rice vinegar, sesame paste, salt or pepper), including scallions and cilantro.
MANAGE YOUR RECIPES
© 2008 MSNBC Interactive. Reprints
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