Receta Classic Chinese Chrysanthemum Hot Pot

• 1/2 c. Soy sauce
• 1/4 c. Chinese rice wine or possibly dry sherry
• 1/4 c. Dark Asian sesame oil
• 4 c. Good-quality chicken stock
• 1/2 lb Boneless, skinless chicken breast, thinly sliced
• 1/2 lb Beef tenderloin, thinly sliced
• 1/2 lb Center-cut pork loin, thinly sliced
• 1/2 lb Hard, white-fleshed fish filets, cut into bite-sized cubes
• 1/2 lb Medium shrimp, peeled, deveined, and butterflied
• 1 doz shucked cherrystone clams
• 6 x Shucked oysters, up to 8 Chrysanthemum blossoms and leaves, for garnish
• 8 lrg , outer leaves napa cabbage, cut into 2-inch squares
• 1 bn Watercress, tough stems removed (6-oz)
• 4 ounce Hard tofu, cut into 3/4-inch cubes
• 2 x Skeins bean threads, softened and coarsely minced

Direcciones