5 cups chicken stock
1 tablespoon soy sauce
1/2 teaspoon Tabasco
sauce
2 cloves garlic, sliced
2 green onions, sliced
10 ginger root, sliced
1/2 lb sea scallops
1/2 lb medium size shrimp
1 cup snow peas
2 small sweet red peppers
1 cup cooked rice
In medium pot over medium heat bring chicken stock
to boil. Add
ginger root, garlic, soy sauce, and half of green
onions. Bring to
boil, reduce heat and simmer for 5 to 6 minutes.
Arrange shrimp
and scallops on platter. Remove stem end from snow
peas. Cut sweet
red pepper into large chunks. Arrange vegetables on
separate platter.
Transfer chicken stock to fondue pot over high
flame. Using fondue
forks or chopsticks, immerse seafood and vegetables
in broth for
about 1 minute each or until cooked through. Dip
into sauce of
choice. Sauce suggestions: hot mustard sauce, spicy
barbecue,
teriyaki, plum sauce etc.
Makes 3 to 4 servings.
Note: When seafood and vegetables have been eaten,
place rice in
soup bowls; pour cooking broth over top, sprinkle
with reserved
green
onions and serve as a soup course.