225g/8oz each lean pork and
rump (round) steak, thinly sliced
1 skinless boneless chicken breast portion, thickly
sliced
2 chicken livers, trimmed and sliced
225g/8oz raw prawns (shrimp), peeled
450g/1lb
white fish fillets, skinned and cubed
200g/7oz fish balls (from Asian food stores)
115g/4oz fried tofu, each piece halved
leafy green
vegetables, such
as
lettuce, Chinese leaves, spinach leaves and
watercress, cut into 15cm/6in lengths
225g/8oz Chinese rice vermicelli
8 eggs
1/2 bunch spring onions (scallions),
chopped
salt and ground white pepper
soy sauce,
chili
sauce, plum sauce and hot mustard,
to serve
Serves 8
Method:
Drain the mushrooms, reserving the soaking liquid in
a large pan. Cut off and discard the stems; slice
the caps finely.
Add the stock to the pan, with the
rice wine and sesame oil. Bring to the boil, season,
then reduce to a simmer.
Put the meat, seafood,
fish balls, tofu, green vegetables and mushrooms in
bowls on the table with the sauces.
Soak the
vermicelli in hot water for 5 minutes, drain and
place in eight soup bowls. Crack an egg for each
diner in a small bowl; place on a side table.
Add
the spring onions to the stock, bring to the boil
and fuel the steamboat. Pour the stock into the
moat.
Each guest cooks the foods of his choice in
the hot stock, using chopsticks or fondue forks.
When all the ingredients have been cooked, pour the
stock into the bowls of noodles.
Slide an egg into
each bowl and stir so that the egg cooks and forms threads, then serve.
Asian Soups Recipes - Steamboat Recipe
