"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chinese Hot Pot (dah bean low) Recipe

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This recipe for Chinese Hot Pot (dah bean low), by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Chew
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
A large pot of BROTH-- canned chicken or a mixture of meat bones in large pot of water, simmered for 3 hours.
A variety of MEATS-- i.e. chicken breast, flank steak, fish steak, shrimp, tofu, or any quick cooking meat.
A variety of VEGETABLES-- i.e. napa, bok choy, Chinese peas, watercress fresh mushrooms, bean thread or any other quick cooking vegetable.
Cooked rice, soy sauce & oyster sauce for dipping.

Directions:
Directions:
Prepare or plan a broth. In individual plates, slice the meats in 1/4" thick slabs, 1"- 1 1/2" wide. Wash and cut up vegetables into bite-sized pieces. Pile into separate bowls. Slice mushrooms & tofu, 1/4" thick. Soak bean threads & cut up in 6" lengths. Prepared meats & vegetables will be set on the table ready for cooking by individual guests. At meal time, bring broth to boiling in an electric deep pot. Then the cooking begins with chop stick & little strainer baskets, leisurely cooking & eating & visiting. Keep the soup simmering. As the last course, serve bowls of soup from the pot, now concentrated flavor!

Number Of Servings:
Number Of Servings:
4 - 6 works best
Preparation Time:
Preparation Time:
1 hour early preparation
Personal Notes:
Personal Notes:
This is a perfect meal for a cold evening of fellowship with friends. Serve with bowls of cooked rice, soy sauce & oyster sauce for dipping. The meats & vegetables--the number of dishes and amount--your choice.

 

 

 

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