Steamboat with seafood, chicken, beef and tofu

Steamboat with seafood, chicken, beef and tofu

By
From
KOTO
Photographer
Michael Fountoulakis

This is a great dish to prepare early and keep chilled, until your guests arrive. Then it is simply a matter of placing the platters and the hot steamboat in the centre of the table and encouraging your guests to poach their ingredients in the broth. After the poached foods have been eaten, the hot, rich broth should be ladled over the noodles.

Ingredients

Quantity Ingredient
6-8 raw prawns, shelled and deveined
250g firm white fish fillet, cut into bite-sized chunks
250g cleaned and scored squid
2 free-range chicken breasts, thinly sliced
250g beef fillet, thinly sliced
200g silken tofu, cut into cubes
1/2 teaspoon freshly ground black pepper
3 choi sum
250g cherry tomatoes, cut in half
80g bean sprouts
6 spring onions, cut into 5 cm lengths
125g baby corn, cut in half lengthwise
200g egg noodles
Classic dipping sauce

The broth

Quantity Ingredient
1.5 litres chicken stock
2 1/2 tablespoons rice wine
1 teaspoon salt
4 garlic cloves, crushed
2cm knob of ginger, peeled and sliced
8 dried chinese mushrooms

Method

  1. Arrange the seafood, meat and tofu on platters. Sprinkle with freshly ground black pepper and refrigerate until you are ready to serve.
  2. Separate the choi sum into individual leaves, then wash thoroughly and drain. Arrange the choi sum and remaining vegetables and noodles onto platters, and refrigerate until you are ready to serve.
  3. For the broth, combine all of the ingredients in a saucepan and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes.
  4. To serve, place the platters, dipping sauce, small individual bowls and chopsticks onto the table. Place the steamboat in the centre and pour in the hot broth until the steamboat is about two-thirds full. Invite your guests to poach their own seafood, meat, tofu and vegetables. Then offer them the dipping sauce.
  5. Afterwards cook the noodles in the rich broth. Transfer the noodles into bowls and ladle over the broth.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again