Chinese Cultural Center Eight-Flavor Hot Pot

Yield: 6 servings

Ingredients

• 6 ounces pork loin, boneless
• 6 ounces chicken
• 6 ounces sirloin roast
• 6 ounces fish fillet, boneless
• 6 ounces shrimp
• 6 ounces spinach, cleaned and trimmed
• 2/3 pound Chinese cabbage, cut
• 1 package tofu
• 6 cups chicken stock
• 2 packages bean threads
• 2 teaspoons salt
• 6 eggs (optional)
• Soy sauce (optional)
• Hot sauce (optional)
• Seafood sauce (optional)

Instructions

1. Partially freeze the pork loin, chicken and sirloin for 30 minutes; slice into paper-thin slices. Slice the fish into paper-thin slices. Peel, de-vein and butterfly the shrimp. Arrange meat, shrimp and fish in a decorative pattern on a plate. Soften the bean threads in a bowl of hot water. Cut tofu into squares and neatly place the bean threads and tofu on the serving platter.
2. Place the chicken stock and salt into hot pot; bring mixture to a boil. Add cabbage; cook until tender. Add tofu, bean threads, meat, shrimp and fish; cook through. Add spinach; cook until tender. Add raw eggs, if desired.
3. Serve with soy sauce, hot sauce and seafood sauce.

Attribution

Chinese Cultural Center, Phoenix, Arizona