Ingredients :                    FOR THE MEATS6     oz lean chicken fillets thinly sliced6     oz lean beef fillets thinly...
* Note: Such as Chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage(choi sum), spinach or lettuce, washed, toug...
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Sup yong tau fu

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Sup yong tau fu

  1. 1. Ingredients : FOR THE MEATS6 oz lean chicken fillets thinly sliced6 oz lean beef fillets thinly sliced6 oz fresh uncooked shrimp or mussels, clams, oysters or scallops cleaned as necessary6 oz any lean white fish thinly sliced FOR THE VEGETABLES Green leafy vegetables see * Note1/2 lb fresh white mushrooms sliced1 bn scallions cut into 2" lengths1/4 lb cellophane noodles (fun si) soaked 20 minutes in warm water, then cut into 6" lengths FOR THE SOUP3 qt chicken stock4 slc fresh ginger2 x scallions cut 1 1/2" lengths Salt to taste Freshly-ground black pepper to taste GINGER SOY DIPPING SAUCE1/2 cup light soy sauce2 tsp minced ginger Few drops of sesame oil CHINESE MUSTARD DIPPING SAUCE1/2 cup light soy sauce2 oz English or French mustard2 tsp peanut oil1/2 tsp salt2 dsh vinegar - (to 3 drops) HOISIN SAUCE DIPPING SAUCE1 tsp hoisin sauce1 tbl tomato ketchup1/4 tsp vinegar1/2 tsp sugar1/2 tsp soy sauce PEANUT DIPPING SAUCE1/2 cup smooth peanut butter1 1/2 tsp dark soy sauce1 tbl water1/2 tsp minced garlic1 tsp tomato sauceHow to cook :
  2. 2. * Note: Such as Chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage(choi sum), spinach or lettuce, washed, tough parts of stalk removed, and cut into 4-inch lengths.Combine the ingredients for each of the dipping sauces in individual bowls.Place the steamboat with the soup in the middle of the table - preferably a round one,as all diners must be able to reach the pot in order to cook their own food.Arrange plates of the various, uncooked foods around the pot, and place the differentsauces at strategic points on the table.The diners select their food and cook it by placing it into the boiling soup, for just afew seconds, and then scooping it out with a miniature wire basket or chopsticks.The food is then dipped in a sauce.The soup should be maintained at a rolling boil throughout the meal.It is also best to cook the meat before the vegetables as it needs longer cooking andalso imparts a flavor to the soup while it cooks.This recipe yields 6 to 8 servings.Comments: The Chinese Steamboat owes its beginning to the Mongols of northernChina, more than 400 years ago.These nomadic peoples did not bequeath a great culinary heritage to Chinese cuisine,but the Mongolian hot-pot is a most important legacy.By the eighteenth century it had become a winter favorite in the Qing dynasty courtand still remains and flourishes in all Chinas regions today.It began as a simple way of cooking meats and vegetables.The thinly sliced meat is dropped with some leafy vegetables into a bubbling chickensoup contained in a specially designed pot (called a steamboat by the Cantonese, anda hot-pot or a fire kettle in other regions of China).It is placed in the middle of the table for finishing and serving.After a minute or two, the food is cooked and is lifted out and eaten with a variety ofdipping sauces.When all the meat and vegetables are finished, cellophane noodles are added to thebroth, resulting in a wonderful fragrant and flavorsome soup.The Cantonese, ever quick to appreciate culinary worth, have adapted the Mongolianhot-pot.Here is their version.

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