Cooking time : 25-35 Minutes
Serves 4
Ingredients:
1 lb. (500 g) fresh or reconstituted sea cu/var/www/hbers 3 1/2 oz (100g) small fresh or canned mushrooms
3 prawns 2 cups (500ml) chicken and duck or chicken stock
5 oz (150 g) bamboo shoots (or canned bamboo shoots) 1 tsp. salt, or to taste
1 lb. (500g) cellophane noodles; cut into 6 inch (15cm ) sections 1 tsp. rice wine
9 oz(250g) boneless chicken , cooked 1tsp sesame oil
1/4 tsp. MSG (optional)
Method:
1. Blanch the sea cu/var/www/hbers in boiling water for one minutes. Remove , clean and cut into strips. Remove the prawns' heads, shell, and Devin them. Wash and cut each in 2 lengthwise, parboil 1 minute, and drain. Cut the bamboo shoots into large slices. Cook the cellophane noodles in boiling water for 2 minutes, drain and rinse and rinse under cold running water. Slice the chicken meat, 1/8 inch (3mm) thick.
2. Place noodles at the bottom of a fire pot. Arrange the sea cu/var/www/hbers, prawns, chicken, bamboo shoot slices, and mushrooms on top.
3. Bring the stock to a boil in another pot. Add the salt, rice wine, MSG (optional), and sesame oil. You may adjust the seasonings to taste. Pour into the fire pot.
Fill the chimney with burning charcoal . To serve, let diners help themselves to the ingredients as they boil in the pot. The ingredients are eaten by dipping them into soy sauce or other dips.
