Traditional Chinese Steamboat

Serves

8

Ingredients

• 500g small cut calamari

• 500g finely sliced white fish fillet

• 12 uncooked king prawns (jumbo shrimp)

• 200g fish ball

• 200g prawn ball

• 500g beef fillet, finely sliced

• 500g chicken fillet, finely sliced

• 1 bunch bok choy

• 12 pieces Chinese dried mushroom (soaked in the water until smooth and then finely sliced)

• 200g Chinese cabbage, chopped

• 410g can of Trident Baby Corn Spears

• 125g packet of Trident Rice Vermicelli

Chicken Stock

• 3 litres water

• 4 spring onions (scallions), trimmed and cut in half crossways

• 10 garlic cloves, crushed

• 1 Chinese white radish or white carrot

• 2 tablespoons sea salt

• 2 pieces of chicken breast bones

• Trident Sweet Chilli Sauce, to serve

Instructions:

• Prepare the chicken stock in advance. Put all the chicken stock ingredients together in large pot and simmer until the chicken bones are crushed for about 20 minutes. Drain all the stock liquid for steamboat soup.

• Place an electric wok at the centre of the table, fill the wok with the steamboat soup and re-heat the stock.

• Invite everyone to sit down and start cooking the steamboat! Get them to put the seafood, meat, vegetables and Trident Baby Corn Spears into the wok and cook them in the simmering stock.

• Add the Trident Rice Vermicelli to the rich stock.

• Wait until all the ingredients are cooked before serving to everyone.

• Use the Trident Sweet Chilli Sauce as dipping sauce in small bowls. Enjoy!