 REQUIREMENTS: (For 12)  UTENSILS: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 STOCK INGREDIENTS: 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. MAIN INGREDIENTS & PREPARATION: 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") COOKING INSTRUCTION: 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.  
OzLadyM
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