Steamboat with seafood, chicken, beef and tofu

By: Andreas Pohl, Tracey Lister
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

Arrange the seafood, meat and tofu on platters. Sprinkle with freshly ground black pepper and refrigerate until you are ready to serve.
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.
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.
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.
Afterwards cook the noodles in the rich broth. Transfer the noodles into bowls and ladle over the broth.