Asian Chrysanthemum Hot Pot

Cooking with Flowers: Fondue Pot Dinner with Chrysanthemum Petals

© Deborah Harding

Aug 17, 2008

Most people don’t know that Chrysanthemums are edible and have been consumed for many years. One interesting and fun way to consume them yourself is in the Chrysanthemum Hot Pot.

The Chrysanthemum Hot Pot is a traditional Asian dish that promotes community and provides modern day diners with a fantastically fun time. You will need a fondue pot, dipping sauces, platters for meats, noodles and vegetables, and soup bowls for the diners. You will also need four to six people to sit around the table and dip their own meats into the pot to cook them. If you have never done this before, get ready for and entertaining time.

First make the dipping sauce.

Dipping Sauce

• 3/4 cup light soy sauce
• 1/2 cup dry sherry
• 1/3 cup dark sesame oil

1. Start by whisking the soy sauce and sherry together in a bowl.
2. When this is combined add the sesame oil and whisk well.
3. Cover and chill for at least one hour.
4. Before serving place in individual small bowls, one for each of your guests.

Place all the raw meats on one platter cut if indicated to do so. Another platter should contain the vegetables, tofu, and cellophane noodles.

• 5 cups good quality chicken stock
• 1 whole boneless chicken breasts, sliced in thin pieces
• 1/2 pound beef tenerloin, sliced in thin pieces
• 1/2 pound center cut pork loin, sliced in thin pieces
• 1/2 pound firm white fish, cut in bite sized cubes
• ½ pound medium shrimp, deveined and butterflied
• 8 to 12 shucked oysteres or a dozen to a dozen and half shucked clams
• 1 pound spinach, stems removed
• Bok Choy, chopped
• 1 package tofu, cut in cubes
• 4 ounces cellophane noodles, softened per package directions and cut in managable sections.
• Chrysanthemum flowers

1. Right before serving bring chicken stock to a rolling boil in a pan on the stove.
2. Pour it into fondue pot or pot with a flame under it that can be placed on a table and keep the stock at a simmer.
3. Allow guests to drop whatever meat they wish into the simmering liquid using forks or chop sticks (chop sticks are more fun)
4. Remove the meat after a few minutes in the simmering stock, dip in dipping sauce, and put on a plate and eat.
5. When all meat is finished put Chrysanthemum flowers and vegetables into the remaining stock and simmer about one or two minutes.
6. Ladle into bowls for guests to eat.
7. They can season with any left over dipping sauce.
8. Flower petals can be added after the meat is cooking as well.
9. If some of the meat isn’t retreaved don’t worry. It will just flavor the broth a little better.

Chrysanthemums for food

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