Friday, October 21, 2005

Quick Japanese Nabe or Chinese Steam Boat

Tonight was a one pot meal that is similar to a Japanese Nabe or a Chinese Steam Boat but with less effort.

We look for specials like chicken bones and previously we had made chicken stock frozen it and removed the fat. The chicken stock formed the base of the dish which was prepared in a large earthenware pot. Some ground pepper was added and brought to the boil. The hard white stems of a Chinese cabbage were added and the mixture brought back to the boil. Some left over frozen mussels, peeled but uncooked prawns and a couple of pieces of filleted white fish were included. This was brought back to the boil. The final ingredients were the tender green leaves of the cabbage and some bean curd white cake before the whole brought to a final boil.

The dish was served as a single "soup" dish with a dipping sauce of sesame oil, finely sliced hot chillies and soy sauce.

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