Name: Steamboat
Yield: Serves 6–8
Ingredients: fresh lemons; 20 scallops; 500 g (1 lb 2 oz) chicken thigh fillets, cut into 2 cm (¾ inch) cubes and tossed with 1 teaspoon sugar, 1 tablespoon salt and 1 tablespoon sesame oil; 400 g (14 oz) shiitake mushrooms, stems removed; XO sauce; 1 bunch garlic chives, snipped into 10 cm (4 inch) lengths; 150 g (5½ oz) washed chrysanthemum (tong ho) leaves, including stalks; 5–6 litres (175–210 fl oz/20–24 cups) seasoned supreme stock (Essentials); 3 baby bok choy (pak choy), quartered; 500 g (1 lb 2 oz) beef balls; 1 kg (2 lb 4 oz) calamari, cleaned, saving the tentacles, tubes scored and cut into 5 cm (2 inch) pieces; chopped fresh chilli; 200 g (7 oz) fried tofu puffs; 15 raw king prawns (shrimp), peeled, with heads and tails left on; 1 kg (2 lb 4 oz) blue mussels, washed, beards removed; 500 g (1 lb 2 oz) cooked fresh egg noodles; 20 fresh baby corns, halved lengthways; 1 packet konnyaku noodle bundles; soy sauce; 300 g (10½ oz) enoki mushrooms, separated; fish sauce

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Mr Hong

By Dan Hong

Published 2014

About

It’s your steamboat and you’ll steam if you want to. This list of ingredients is a guide. It’s the stuff my family like to have when we eat steamboat and there are usually a lot of us. Scale up or down the amount of options according to your taste or budget. The main thing is to make sure your stock is perfect; the rest is up to you.

Ingredients

Seafood

15 raw king prawns (shrimp), peeled, with heads and tails left on
1 kg (2 lb

Method

Arrange the seafood, meats and vegetables on their own separate platters. Have another platter for the konnyaku, egg noodles and tofu puffs. Steamboat is all about presentation, so be sure to fan everything out neatly, and on large platters so it presents like an abundant feast.

Put the supreme stock in a large pot that is wide and shallow so that everyone can keep an eye on what they’r