Steamboat: Chinese fondue

On a trip to Malaysia, I was introduced to a dish called Chinese Steamboat. It is very much like a fondue or hot pot, with a large pot on a burner in the center of the table in which everyone cooks their own food.

I found that it’s also a perfect dinner when you’re in a hurry because most of the cooking is done at the table. The vegetables and meat are dipped into chicken stock to cook and then dipped into a savory sauce. To finish the meal, the hearty broth is poured into soup bowls with the dipping sauce and eaten like soup.

To serve this dish in the Chinese manner, you will need a fondue pot with a burner or a sauce pan placed on a portable electric or gas burner. An electric frying pan or wok would also work.

Failing that, you can still enjoy this meal using the alternate directions below.

Helpful hints

• Fresh Chinese noodles can be found in the produce department of most supermarkets. Dried Chinese noodles can be used.

• Buy sliced carrots in the produce section.

• A quick way to chop ginger is to peel it, cut it into small pieces and press through a garlic press with large holes.

Countdown

• Start chicken broth first.

• Prepare the rest of the ingredients.

Shopping list

Here are the ingredients you’ll need.

To buy: 32 ounces fat-free, low-salt chicken broth, 1 package sliced carrots, 1/2 pound boneless, skinless chicken breast, 4 medium peeled shrimp, 1/4 pound Chinese or Napa cabbage, 1/4 pound mushrooms, 1/4 pound fresh or dried Chinese noodles, 1 small bunch scallions, 1 small piece fresh ginger

Staples: Onion, sesame oil, low-salt soy sauce and brown sugar.

Miami Herald

Gassenheimer: Dinnerinminutes.com

This story was originally published March 4, 2014 at 12:00 AM.