Chinese Chicken In The Pot Variation On Shabu Shabu Recipes

CHINESE HOT POT AT HOME

Steps:

• Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
• Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
• Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.

SHABU SHABU

Steps:

• Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
• Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
• Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
• Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.

CHICKEN IN A POT

Steps:

• In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
• Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
• Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
• Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

CHINESE CHICKEN IN THE POT (VARIATION ON SHABU SHABU)

Steps:

• Heat 2 cups of the broth until warm, and soak the mushrooms in the warm broth for 15 minutes. While the mushrooms are soaking, prepare the garlic, ginger, scallions, snow peas and water chestnuts, and skin the chicken, if necessary. After 15 minutes, drain the mushrooms, straining the liquid through a coffee filter, and reserve.
• Place the chicken, the 6 remaining cups of stock, the garlic, ginger and star anise in a large wide pot. Cover. Bring to a boil.
• Add the mushroom liquid and soy sauce. When it returns to a moderate boil, add the scallion whites and mushrooms. Continue cooking, uncovered, at a moderate boil for 5 minutes.
• Add the sliced water chestnuts and scallion greens, poking them down into the liquid. Place the snow peas on top. Cover, and return to a moderate boil. Uncover, and adjust the heat to remain at a moderate boil for 3 to 4 minutes or until the snow peas are cooked thoroughly but still crunchy.
• Remove chicken pieces to a platter with tongs. Skim the vegetables out with a slotted spoon, and scatter them over the top.
• Serve 1/2 to 2/3 cup of cooked rice in bottom of each bowl. Divide the chicken and vegetables evenly among the bowls, and top each with 1 cup broth.