Cantonese Hot Pot

Cantonese Hotpot

1/2 lb. Rump steak
3/4 lb. Chicken breasts without Skin
1/2 lb. shrimp, peeled
1 Red bell pepper , seeded and sliced
4 oz Button mushrooms,halved
8 oz Can bamboo shoots,Drained
3 pints Chicken broth
2 tsp Fresh root ginger,peeled
2 oz Fine egg noodles,broken up

Yellow Bean Sauce
1 tbs Soy sauce
2 tbs Yellow bean sauce
1 tbs Dry sherry
1 Fresh green chilli,seeded and chopped

Slice steak and chicken thinly and arrange on six individual plates. Arrange shrimp and remaining vegetableson a plate. Put stock into a large saucepan with ginger and simmer for 15 minutes. Soak egg noodles in warm water for 10 minutes, then drain and put into a serving bowl. In a bowl combine ingredients for yellow bean sauce, then add 2 tablespoons water and divide between 6 small dishes. Pour stock into fondue pot, bring back to simmering, place over burner. Food is cooked in stock using fondue forks and dipped in sauce before eating. When meat and vegetables have all been eaten, add noodles to fondue pot, heat through, then ladle soup into bowls.Makes 6 servings.