Oriental Chrysanthemum Bowl

Course : Seafoods
Serves: 8
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2 quarts chicken broth
3/4 tablespoon sesame oil
2 teaspoons salt
4 ounces bean threads -- cellophane noodles
1 medium cabbage head -- shredded
1 pound spinach -- fresh
2 pieces chicken boneless breasts
8 ounces chicken livers
8 ounces pork tenderloin
8 ounces firm white fish
8 ounces shrimp
1 cup small oysters
3 tablespoons soy sauce
2 tablespoons sherry
2 large chrysanthemums

Preparation / Directions:

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.

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