Cook Up An Oriental Hot Pot Recipe

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Directions

Oriental Hot Pot
Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice
Shortly before cooking time arrange the meats and vegetables on large
tray or platter; use a bowl for spinach. Set out dunking sauces. Provide
Bamboo tongs, chopsticks or long-handled forks as cooking tools for
guests.
Heat chicken broth in electric skillet or chafing dish (or use Mongolian
cooker-- directions follow). Add bouillon cubes to hot broth and stir to
dissolve; add monosodium glutamate and ginger. Heat to simmering. For
cooking have broth barely bubbling. Each Guest picks up desired foods with
chopsticks or whatever, drops them into the bubbling broth. When his
tidbits are cooked, he lifts them out and dips into the sauces on his
plate. Serve with rice. Makes 4 servings.
To use Mongolian cooker, fill chimney of cooker with charcoal and add
charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then
light charcoal. When broth is hot, continue as above.