Serves: 8
Total Calories: 140

5 quarts water
1 chicken
1 ham bone
6 dried scallops
1 pound roast pig
1 pint oyster
1 pound clams
1 can abalone
salt
2 bean curd

1. Bring water to a boil in a 10-quart pot. Meanwhile bone chicken, reserving and refrigerating meat for use later. Add carcass to the pot along with ham bone, dried scallops and roast pig (not roast pork see Glossary).

2. Shell oysters and clams drain canned abalone. Add liquids to the pot, reserving and refrigerating meat. Bring to a boil then simmer, covered, 1 1/2 hours.

3. Strain stock, discarding bones and other particles. Return stock to pot and season with salt to taste. Cut each bean curd cake in 9 cubes and add.

NOTE: Although any stock can be used for the Firepot, this recipe has the advantage of using the chicken and seafood for the broth and also for the ingredients added later.

THE INGREDIENTS: While the stock cooks, the raw ingredients can be sliced wafer-thin, then arranged attractively one layer deep on separate plates. To suit all tastes, about a dozen varieties should be provided.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 8
Total Calories: 140
Calories from Fat: 27

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Firepot Cooking
*Mongolian Grill
Brazier-Grilled Lamb
Firepot Ingredients
Firepot Sauce
Firepot Stock
Mohammedan Firepot
Mongolian Grill Seasoning Mixture