Oriental Chrysanthemum Bowl

Oriental Chrysanthemum Bowl

Oriental Chrysanthemum Bowl
Yield: 8 servings

2 qt Chicken broth
3/4 Tbsp Sesame oil
2 tsp Salt
4 oz Bean threads - cellophane noodles
1 Cabbage, shredded
1 lb Spinach, fresh
2 Chicken, boneless, skinless, breasts
8 oz Chicken livers
8 oz Pork tenderloin
8 oz Firm white fish
8 oz Shrimp
1 c Small oysters
3 Tbsp Soy sauce
2 Tbsp Sherry
2 lg Chrysanthemums

Slice all meats and vegetables in Chinese manner (thin strips). Bring chicken stock, oil and salt to boil in large serving pot. (A Mongolian Hot Pot is traditional) and keep bubbling over heat. Arrange noodles and all raw ingredients attractively on large platter. Add sherry and soy sauce to bubbling broth. Provide guests with chopsticks and serving bowls. Invite guests to add the raw ingredients to the broth. Let cook just until fish and shrimp are opaque. Just before guests serve themselves from the pot, sprinkle petals from the chrysanthemums on top of bubbling soup. Ladle some of the soup into each guests bowl.

    Thanks to Flower-Recipe egroup for this recipe.

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