All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Put the gas stove and steamboat hotpot or large saucepan in the middle of the dinner table. Transfer 2 litres of the chicken stock mixture to the steamboat. On separate platters, arrange the vegetables, herbs, seafood and vermicelli. In small dipping bowls, add some sliced chilli and soy sauce for dipping.
When the stock starts to simmer, each person dips some greens and seafood into the stock until cooked. They then retrieve their cooked ingredients with their chopsticks and ladle some stock into their bowls. Dip into soy and chilli.
As the greens and seafood cooks, the more flavourful the stock becomes.
When stock starts to boil down, replenish the pot with more stock.