Chinese Hot Pot

I got this resipe from somewhere which i cant remember... but its sure look good n yummy... try it then..


RECIPE INGREDIENTS

For Meats:

chicken fillets, thinly sliced
beef fillets, thinly sliced
fresh uncooked shrimp or mussels, clams, oysters or scallops, cleaned as necessary
any lean white fish, thinly sliced
fishballs, fish cakes thinly sliced

For Vegetables:

Green leafy vegetables, such as Chinese cabbage, Tianjin cabbage (wong buk), hearts of cabbage (choi sum), spinach or lettuce, washed, tough parts of stalk removed, and cut into 4-inch lengths
fresh white mushrooms, sliced
scallions, cut into 2-inch lengths
cellophane noodles (fun si), soaked for 20 minutes in warm water, then cut into 6-inch lengths

For Soup:

3 quarts chicken stock
4 slices fresh ginger
2 scallions, cut into 1 1/2-inch lengths
Salt and pepper, to taste

RECIPE METHOD

FOR DIPPING SAUCES:

GINGER SOY: Combine 1/2 cup light soy sauce with 2 teaspoons minced ginger and a few drops of sesame oil.
CHINESE MUSTARD: Combine 1/2 cup light soy sauce with 2 oz English or French mustard. Add 2 teaspoons peanut oil and 1/2 teaspoon salt, then add 2 to 3 drops vinegar.
HOISIN SAUCE: Combine 1 teaspoon hoisin sauce (available at Chinese stores), 1 tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce.
PEANUT SAUCE: Mix 1/2 cup smooth peanut butter with 1 1/2 teaspoons dark soy sauce, 1 tablespoon water, 1/2 teaspoon minced garlic and 1 teaspoon tomato sauce.