Beijing Hot Pot

Ingredients

Green onions

4, chopped

Ginger

2-inch piece, sliced

Garlic

4 cloves, minced

Sesame oil

3 tablespoons

Soy sauce

1/4 cup

Chicken broth

8 cups

Noodles

8 ounces, thin rice or egg noodles

Bok choy

2 cups, chopped

Mushrooms

2 cups, sliced (shiitake or button mushrooms)

Tofu

1 block (14 ounces), cubed

Shrimp

1 pound, peeled and deveined

Fish

1 pound, such as tilapia or salmon, sliced

Chicken

1 pound, thinly sliced

Beef

1 pound, thinly sliced (flank or sirloin)

Instructions

1. Prepare all the ingredients by slicing the meats and vegetables, and arrange them on platters for easy access.
2. In a large pot, bring the chicken broth to a boil over medium-high heat.
3. Add the soy sauce, sesame oil, minced garlic, sliced ginger, and chopped green onions to the broth. Stir well to infuse the flavors.
4. Reduce the heat to a gentle simmer, allowing the broth to maintain warmth throughout the meal.
5. Gather everyone around the pot, and let the fun begin! Start by adding the sliced meats to the pot, as they require longer cooking times.
6. Once the meats are cooked through, begin adding the bok choy, mushrooms, tofu, and noodles to the pot. Allow each ingredient to cook until tender.
7. Continue to keep the broth simmering and encourage guests to cook and eat at their own pace, adding ingredients as desired.
8. Once finished, enjoy the rich, flavorful broth as a soup with any remaining ingredients.