Chinese Steamboat






  1 Steam-boat unit (I use an electric Steam-boat)

  2 large stock pots

  4 Chinese soup ladles (12 preferred)

  6 Chinese wire “basket spoons” (12 preferred)

  12 Chinese soup bowls

  12 small Chinese plates (for placing ladles and wire spoons)

  12 small Chinese condiment saucers

  12 Chinese soup spoons

  12 pairs of chopsticks


  1kg (2.2lbs) chicken carcasses

  2 medium onions – peeled

  1 piece fresh ginger (approx 5cm/2″ long) – bashed
slightly, using back of a cleaver

  2 cloves garlic – peeled and lightly
bashed (optional)

  Salt & pepper to taste

  A few sprigs Chinese celery

Stock Preparation:

Place chicken carcasses in a large boiler.

Fill with enough water to cover the bones.

Add onions, ginger, garlic, salt and pepper.

Bring to the boil and simmer for about 2 hours.

Strain the stock into another large pot and discard the bones, etc.

Add more salt and pepper if necessary.


  1kg (2.2lbs) fillet steak – cut into thin strips –

  marinated with: (optional)

  1 tsp sesame oil
  2 tsps cornflour
  1 tbsp rice wine
  Salt and pepper

  1kg (2.2lbs) fresh cod fillets (or any firm white fleshed fish) – cut into
 bite-sized pieces –
  marinated with: (optional)
  1 tbsp light soy sauce
  1 tsp sesame oil
  2 tbsps sherry
  2 tsps cornflour
  Salt and pepper

  1kg (2.2lbs) med-sized fresh green prawns, shelled and de-veined –
  marinated with: (optional)
  2 tsps sugar
  1 tbsp sherry
  1 tsp sesame oil
  3 tsps cornflour
  Salt and pepper

  1kg (2.2lbs) chicken breast meat, skinned and cut into thin strips –

  marinated with: (optional)
  2 tsps cornflour
  1 tbsp rice wine
  1 tsp sesame oil
  Salt and pepper

  500gms (1lb) squid tubes (calamari) – Prepare Squid

  30-40 hardboiled quails’ eggs

  500gms (1 lb) fish balls

  500gms (1 lb) prawn balls

  Assorted vegetables, eg:
  Wong bok (Chinese cabbage) – washed and cut into bite-sized pieces
  Endive – stem discarded, leaves washed and drained
  Snow peas, topped and tailed
  Chinese mushrooms – soaked and cut into bite-sized pieces
  Canned baby corn
  Baby Bok Choy – washed and quartered

  Chinese Chilli Dipping Sauce (see recipe under “Miscellaneous”)



This is the fun part!

Place the steam-boat in the middle of the dining table.
Pour in enough stock to 3/4 full and turn on the heat.
Place the assortment of meats and vegetables in individual serving trays around
the Steam-boat.
Don’t forget the Chilli Dipping Sauce!
When stock starts simmering, everyone cook their own serve in the steam-boat.
They can dip their food in their chilli sauce if so desired.
Just keep topping up the stock as needed.





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