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1 large chicken breast
1 lb flank steak
¾ lb piece boneless skinless salmon
2 bunches baby bok choy
3 large carrots
4oz snow peas
4oz sliced white button mushrooms
14oz can baby corn
5oz can bamboo
8 cups chicken broth
Hot chili garlic sauce
Pre chopped garlic
- Remove all of the fat from the chicken. Then slice it into paper thin strips. Place these strips neatly on a serving plate, cover them with plastic wrap and place them in the refrigerator while preparing the other ingredients.
- Remove as much fat as possible from the flank steak. Then cut the steak into 1 ½ to 2 inch paper thin strips. Make sure to cut the steak across the grain. Then place the pieces on a serving plate, cover them with plastic wrap and place them in the refrigerator.
- Cut the salmon into thin 1 ½ inch paper strips. Then place them on a serving plate, cover them with plastic wrap and place them in the refrigerator with the other meats.
- Rinse the baby bok choy under cold running water and dry them with paper towels. Cut off the ends of each and then roughly cut them into large pieces, about 1 ½ to 2 inches. Place these pieces in a serving bowl and set them aside.
- Peel the carrots and chop off the ends of each. Then cut them on a diagonal into thin slices. Place these slices in a small serving bowl and set them aside.
- Rinse and drain the snow peas in colander, then place them in a serving bowl and set them aside. Do the same with the white button mushrooms.
- Open and drain the cans of baby corn and bamboo. Then place them each in separate bowls and set them aside.
- Once all the meats and vegetables are ready to be served, set up the hot pot. An electric skillet works best for the hot pot. Place the chicken broth into the skillet, turn it on high and bring the broth to a boil.
- Set out several sets of chopsticks. You will need one set for each individual meat and vegetable, and a set for each person as well.
- Set out plates and dipping sauces. You can use any sauce you like. I usually put out hot chili garlic sauce and a mixture of tamari and chopped garlic.
- Once the broth boils, set out the meats and vegetables around the skillet. Then have everyone start cooking their own meats and vegetables.
- Serve fried rice as a side dish. Make 4 to5 servings.