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    Tiwan-Style Hot Pot Soup


    Source of Recipe


    SheHuffer

    List of Ingredients




    1/4 pound medium raw shrimp, shelled and de-veined
    1/4 pound boneless skinless chicken breasts, sliced as thin as possible
    1/4 pound fresh mushrooms, such as white button, sliced
    1/4 pound baby bok choy, cut into quarters

    Broth
    2 cups salt free chicken broth
    2 cups water
    1/2 cup sweet cooking rice wine (mirin)

    Recipe



    1. Arrange shrimp, chicken, mushrooms, and bok choy separately on serving plates.

    1. Combine broth ingredients in a pot. Bring to a boil over high heat.

    2. Place a set of dipping sauces in separate bowls in front of each other. (soy sauce substitute, hot mustard etc.)

    Cooking
    1. Set a hot pot or electric wok in center of dining table. Arrange meat and vegetable plates around pot. Pour hot broth into hot pot and adjust heat so broth simmers gently.

    2. Each diner selects his or her choice of ingredients from the meat and vegetable plates, and cooks them in hot broth until desired doneness.

 

 

 

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