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Ingredients
- 6-8 c. chicken broth
- 1 lb prime quality beef or lamb trimmed of fat and thinly sliced
- 1 lb skinned, boned and thinly sliced chicken breast
- sliced vegetables
- Blanched Chinese cabbage
- shitake or plain mushrooms
- snow peas
- green onions
- carrots
- cilantro
- bamboo shoots (optional)
- bean thread vermicelli
Preparation
Step 1
Heat 6-8 cups of chicken broth and pour into hot pot, place on burner at table.
Arrange on a plate 1 lb prime quality beef or lamb, trimmed and fat and thinly sliced. 1 lb skinned boned and thinly sliced chicken breasts, and thinly sliced vegetables including blanched Chinese cabbage, shitake or plain mushrooms, snow peas, green onions, carrots and cilantro. Optional ingredients include, cubed tofu, bamboo shoots and bean thread vermicelli, softened in boiling water.
Meat and vegetables should be in small pieces. Foods are cooked in the simmering broth by each diner and can be dipped in condiments such as rice wine or dry sherry, soy sauce or hot chili oil, before eating. The broth is also served at the end of the meal.