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Ingredientes
- 2 quart Chicken broth
- 3/4 Tbsp. Sesame oil
- 2 tsp Salt
- 4 ounce Bean threads cellophane noodles
- 1 x Cabbage head, shredded
- 1 lb Spinach, fresh
- 2 x Chicken boneless breasts
- 8 ounce Chicken livers
- 8 ounce Pork tenderloin
- 8 ounce Hard white fish
- 8 ounce Shrimp
- 1 c. Small oysters
- 3 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 2 lrg Chrysanthemums
Direcciones
- Slice all meats and vegetables in Chinese manner (thin strips). Bring chicken stock, oil and salt to boil in large serving pot. (A Mongolian Warm Pot is traditional) and keep bubbling over heat. Arrange noodles and all raw ingredients attractively on large platter. Add in sherry and soy sauce to bubbling broth. Provide guests with chopsticks and serving bowls. invite guests to add in the raw ingredients to the broth. Let cook just till fish and shrimp are opaque. Just before guests serve themselves from the pot, sprinkle leaves from the chrysanthemums on top of bubbling soup. Ladle some of the soup into each guests bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 561g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 86 | 31% |
| Total Fat 9.57g | 12% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.07g | |
| Cholesterol 205mg | 68% |
| Sodium 1513mg | 63% |
| Potassium 1042mg | 30% |
| Total Carbs 10.68g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.47g | 2% |
| Protein 35.64g | 57% |
