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Ingredients
- Knorr Chinese chicken stock
- 250 g prawns, shelled and deveined
- 250 g calamari tubes or rings
- 250 g mussels
- 100 g carrots, chopped
- 50 g bok choy
- 50 g broccoli florets
- 50 g button mushrooms
- 50 g shimeji mushrooms
- 50 g oyster mushrooms
- 500 g glass noodles
- Flavourings
- fish sauce
- soy sauce
- chilli vinegar
- chopped fresh chillies
- chopped leeks
Instructions
1. Fill a deep saucepan with boiling water and add the chicken stock. The water will impart flavour to the seafood, vegetables and noodles.
2. Place each ingredient in a separate bowl and let everyone dish for themselves. Place each serving in a sieve and dip into the boiling stock for 2 minutes to cook. Tip the cooked ingredients into an individual serving bowl and ladle in some of the stock. Allow your guests to garnish with flavourings of their choosing.
Notes
When I was in China, this is all I ate for breakfast, lunch and dinner. It provides a healthy combination of protein and vegetables, served in a delicious brine. It is warming and filling, and one of the few dishes where your guests can create their own combinations.
