Chinese Recipe - Chinese-Fire-Pot

                Chinese Recipe

                                                           Authentic Oriental Cooking Made Easy

                                                                     Simply Select Your Favourite Dish

                                                                                Follow The Simple Recipe Instructions

                                                                                          Astonish Everyone With The Results

Almond Chicken
Almond Cookies
Asparagus and Sesame Chicken Soup
Assorted Vegetables in a Clear Sauce
Authentic Fried Rice
Barbecued Lamb on Skewers
Basic Won Ton
Beef With Broccoli
Bean Curd with Oyster Sauce
Beef Chow Mein
Bok Choy with White Pork
Braised Chicken Drumsticks
Braised Chinese Cabbage
Braised Lion
Broccoli with Garlic Sauce
Butterfly Shrimp with Snowpeas
Cashew Chicken
Cashew Nut Prawns
Chicken Chow Mein Casserole
Chicken Harvest Stir-fry
Chicken and Lotus Seed Soup
Chicken in Plum Sauce
Chicken Foo Yung
Chinese Barbecue Sauce
Chinese Barbecued Spareribs
Chinese Cabbage
Chinese Chicken Wing Drumsticks
Chinese Coleslaw
Chinese Fire Pot
Chinese Fried Rice
Chinese Fortune Cookies
Chinese New Year's Cookies
Chinese Mapo Tofu
Chinese Mixed Vegetables
Chinese Pot Roast
Chinese Tenderloin
Clear Fish Soup
Crab Rangoon
Crunchy Bean Sprouts with Beef
Curried Chicken Spring Rolls
Egg Drop Soup
Egg Flower Soup
Eggplant with Spicy Meat
Egg Rolls
Foil Wrapped Chicken
Four Kinds of Steamed Vegetables
Fried Garlic Chicken Recipe
Fun See Chicken

CHINESE FIRE POT

1 lb Boneless Beef sirloin or Beef round
2 bunches Spinach
8 oz Canned water chestnuts, drained and sliced
1 lb Boned chicken breasts
1 lb Fish fillets
8 oz Canned bamboo shoots, drained and sliced
1 lb Medium shrimp
1 lb Chinese cabbage
4 cans Chicken broth (13 3/4-oz cans)
1/2 lb Fresh forest mushrooms or Cultivated mushrooms
Sweet-and-sour Sauce
Lemon juice
Soy Sauce
2 pak Enoki mushrooms
Prepared Hot Chinese mustard
-(3 1/2-oz packages)
¼ lb Fine Egg noodles; cooked
3/4 lb Chinese pea pods
Cilantro or chives; chopped (optional)
2 bunches Green onions

You don’t need to use all ingredients listed here as long as you offer an interesting blend of meats, Fish and Vegetables. Other meats and Vegetables can be substituted, if desired. Place Beef, chicken and Fish in freezer and chill until firm to touch but not frozen. Slice Beef and chicken in strips ¼” thick and about 2“ long. Cut Fish into ¾” cubes. Shell and de-vein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2” lengths. Clean spinach and discard thick stems.

To serve, arrange Beef, chicken, Fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil.

Place heating unit under Chinese Hot pot and pour boiling broth into Hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into Hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into Sweet-and-sour Sauce, soy Sauce or Hot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Garlic Chicken
Hot & Sour Soup
Honey Sponge Cake
Kung Pao Beef
Kung Pao Chicken
Lamb Slivers in Pungent Sauce
Lamb Soup Pot
Lemon Chicken
Lo Mein
Mixed Fruits with Grass Jelly
Onion Cakes
Paper Prawns
Prawns Hunan Style

Rice Sticks with Vegetables
Salmon Steak with Cloud Ears and Noodles
Salt Baked Chicken
Sesame Beef
Shangyi Shrimp
Shredded Pork with Yu Shon Sauce
Shrimp Chips
Shrimp with Hot Sauce
Shrimp in Lobster Sauce
Singapore Fried Noodles
Sour Soup with Rice Noodles
Spicy Pork Strips with Black Fungus
Steamed Honey Pears

Steamed Pork Dumplings
Steamed Pungent Cod with Cabbage
Steamed Translucent Dumplings
Steamed Whole Fish
Stir Fried Vegetables with Bean Curd
Stir Fried Snow Peas
Sugared Walnuts
Sweet Almond Pudding with Dates
Sweet and Pungent Lotus Root with Pork
Sweet & Sour Sauce
Szechuan Chicken
Szechuan Noodles
Szechwan Chicken and Cashews

Szechwan Eggplant and Tofu
Szechwan Noodles with Green Onions
Teriyaki Beef
Three Flavors Soup
Tofu Triangles
Tomato Beef
Twice Cooked Pork with Spicy Vegetables
Vegetables Lo Mein
Velvet Corn Soup
Wheat Starch Wrappers for Dumplings
Wined Fish Chunks in Broth
Won Tons
Won Ton in Oyster Sauce

| Home | Contact |