Recipe - Oriental Chrysanthemum Bowl

2 qt Chicken broth
Three fourths tablespoon Sesame oil
2 teaspoon Salt
4 ounce Bean threads
cellophane noodles
1 Cabbage head, shredded
1 pound Spinach, fresh
2 Chicken boneless breasts
8 ounce Chicken livers
8 ounce Pork tenderloin
8 ounce Firm white fish
8 ounce Shrimp
1 cup Small oysters
3 tablespoon Soy sauce
2 tablespoon Sherry
2 lg Chrysanthemums

Slice all meats and vegetables in Chinese manner (thin strips). Bring
chicken stock, oil and salt to boil in large serving pot. (A Mongolian Hot
Pot is traditional) and keep bubbling over heat. Arrange noodles and all
raw ingredients attractively on large platter. Add sherry and soy sauce to
bubbling broth. Provide guests with chopsticks and serving bowls. invite
guests to add the raw ingredients to the broth. Let cook just until fish
and shrimp are opaque. Just before guests serve themselves from the pot,
sprinkle leaves from the chrysanthemums on top of bubbling soup. Ladle some
of the soup into each guests bowl.

Source: Bon Appetit From the collection of: Joan Mershon

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini