Chinese Hot Pot Soup

Ingredients (Serves 12 to 14)

• 500 gm meat without bone
• 500 gm chicken without bone
• 500 gm prawns, cleaned
• 500 gm kidney
• 500 gm liver
• 500 gm mixed shredded vegetables like cabbage, peas, carrots and french beans
• 200 gm shredded mushrooms
• 200 gm spinach
• 250 gm noodles, boiled

For the Sauce :

• 1 cup soya sauce
• 1/2 cup brandy
• 4 tbsp chilli sauce
• 1/2 cup til oil
• 4 green onions, minced
• 1 inch piece ginger, minced

Preparation :

Chinese Hot Pot Soup

Chinese Hot Pot Soup

Cut the meats into as thin slices as possible and arrange these separately in a plate. Mix sauce ingredients and place 3 to 4 dishes around the tables. Put a big pot on an electric fire on the dinning table. Fill it with water. Add half the amount of vegetables and cook for 10 minutes. to extract juices. Each guest picks up the meat of his choice with a long fork and dips it in the boiling soup for 2 to 3 minutes, then quickly dips it in the sauce and eats it while still hot. When all the meats have been eaten the vegetables and noodles are added to the soup and boiled for 5 minutes. These are served in bowls to the guests. If you like you can also serve a rice dish with the soup.

Chinese Mixed Vegetables

Ingredients (Serves 6)

• 500 gm mixed vegetables like carrots, french beans, cabbage , peas, broccoli, capsicums (you can use capsicum of  3 types- red, green and yellow)
• 1/2 cup bean sprouts
• 1/2 cup tomato strips
• 1 spring parsley, chopped
• 1/2 tsp ajino motto
• 1 tsp soya sauce
• Salt and pepper to taste

Preparation : 

Chinese Mixed Vegetables

Shred carrots, french beans, cabbage and capsicums (all 3 types or as per your like), broccoli. Heat 5 tbsp oil and add shredded vegetables and bean sprouts. Cook over high heat for 5 minutes. Drain out the oil and mix in sauce and spices. Cook for 1 more minute. Decorate with tomato and parsley.

Mixed Chop Suey

Ingredients (Serves 6) 

• 200 gm boiled noodles
• 100 gm fried noodles
• 1/2 cup cooked prawns
• 1/2 cup bean sprouts
• 4 green onion, finely slice
• 2 tsp soya sauce
• 1 capsicum, seeded and shredded
• 1/2 cup each of shredded carrots, cabbage and French beans
• 2 eggs, made into thin omelets and cut into strips
• 1/2 cup cooked shredded chicken
• 1 tsp cornflour mixed with 1/2 cup chicken stock
• 1/4 tsp ajino motto
• 4 tbsp tomato sauce
• 2 tbsp chilli sauce
• Salt and pepper to taste

Preparation :

Mixed Chop Suey

Heat 5 tbsp oil and fry onions, vegetables with spices for 3 minutes over high heat. Add prawns and chicken and remove from fire. Put boiled noodles in a deep dish and put the vegetables mixture on top, cover with fried noodles. heat chicken stock, add cornflour, tomato and chilli sauce. Cook till thick, pour over fried noodle sand decorate with egg strips.

Prawns On Toast

Ingredients: (Serves 2)

• 8 Prawns, shelled
• 1 Slice cooked ham, cut into 8 pieces, each piece about 2 inches long
• 2 Slices bread, trimmed and cut into 4 pieces
• Leaves of parsley
• 1 Egg white
• 1 tsp cornflour
• Pinch each of ajino motto and pepper
• 2 tbsp tomato sauce
• Salt to taste
• 1 egg white beaten and mixed with 1/4 tsp cornflour

Preparation :

Prawns On Toast

The prawns should be very big. Cut the prawns lengthwise along the back and score them lengthwise and crosswise to prevent prawns from curling when frying. Mix together cornflour, egg white, salt, pepper, ajino motto and sauce with prawns. Set aside for1 hour. Now butter the pieces of bread and on each piece place a prawn along with some of its marinade, then a piece of ham and sprig of parsley. Brush each one with egg-white blended with cornflour. Deep fry the pieces to a golden colour. When frying, place the pieces inside the pan with prawn-side up. Serve hot.