This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry!
Recipe courtesy of Ming Tsai
Total:
1 hr 5 min
Active:
1 hr
Yield:
8 to 12 servings
Level:
Intermediate

Ingredients

You can add other seafood, meats and vegetables. This is what the Tsai family ate:
For the table, jars/small bottles of the following to make your own dipping sauce:
Fish Balls:

Directions

Special equipment: Electric wok to keep cooking liquid boiling Small Chinese strainers Rice bowls and side plates Chopsticks Chinese spoons Spoons for all of the above condiments Huge appetite

For the table, jars/small bottles of the following to make your own dipping sauce:

Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.

Fish Balls:

In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.

IDEAS YOU'LL LOVE

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Chinese Slow-Cooked Pork Shoulder

Recipe courtesy of Food Network Kitchen

Chinese Spareribs with Teriyaki Glaze

Recipe courtesy of Tyler Florence

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Porky Pot Pie with Cheesy Drop Biscuits

Recipe courtesy of Nancy Fuller

Chinese Beef With Broccoli

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking