Ingredients
- 2 lbs. flank steak, sliced thinly against the grain
2 lbs. chicken breast, thinly sliced
1 lb. large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
20 fish balls
2 lb. bay scallops
3 packages soaked mung bean noodles
4 Shanghai cabbage, whole leaves
4 baby bok choy, whole leaves
1 napa cabbage large chopped
2 quarts chicken stock
1 lb. shiitake mushrooms, de-stemmed
boiling water
For fish balls:
2 lbs. Chilean sea bass or other fatty white fish
4 eggs, separated
1 tsp. white pepper
1 tsp. kosher salt
1 tsp. sesame oil
1 Tbs. fish sauce
3 minced Thai bird chilies
Samba Oelek
Peanut butter
Chinese sesame paste
Sesame oil
Oyster sauce
Rice wine vinegar
Shaoxing wine
Thin soy sauce
2 cups chopped scallions
2 cups chopped cilantro
Eggs (optional)
Description
This Is The Chinese Version Of Swiss Fondue, Korean BBQ, Japanese Shabu-shabu, French Raclette, Etc. It Is Communal Cooking And Eating At Its Best. This Recipe Will Create Enough Food For 8-12 People, Depending On Appetite And Cultural Origin, I.e., We Ch
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