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
Sauce suggestions: hot mustard sauce,
spicy barbecue, teriyaki, plum sauce etc.
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.
Preparation:
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.
