🍽️ Chinese Fondue with Dips

Name: Chinese Fondue with Dips
Total time: 30 min
Yield: 4 servings
Ingredients: 1 soup hen; 2 bunch soup vegetables (washed, cut into large pieces); 2 onions (peeled, roughly chopped); 1 bay leaf; 1 tsp peppercorns; 2 tsp salt; 30 g dried shiitake mushrooms; 50 g glass noodles; 200 g turkey breast fillet; 200 chicken breast fillets; 200 g beef fillet; 200 g pork fillet; 200 g shrimp (raw, peeled, deveined); 200 g fish fillet (to taste); 2 bunch spring onions; 200 g carrots; 1 Chinese cabbage (or other vegetables to taste); sprouts; 2 garlic cloves; 1 tsp grated ginger; 1 tbsp peanut oil; 5 tbsp light soy sauce; 3 tbsp dry sherry; 1 tbsp vinegar; 125 ml chicken broth; 1 red chili pepper (seeded and finely chopped); 2 spring onions (cleaned, washed and finely chopped.); 5 tbsp ready-made sweet and sour chili sauce; 1 tbsp honey; 3 tbsp vinegar

680 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 soup hen
2 bunch soup vegetables (washed, cut into large pieces)
2 onions (peeled, roughly chopped)
1 bay leaf
1 tsp peppercorns
2 tsp salt
30 g dried shiitake mushrooms
50 g glass noodles
200 g turkey breast fillet
200 chicken breast fillets
200 g beef fillet
200 g pork fillet
200 g shrimp (raw, peeled, deveined)
200 g fish fillet (to taste)
2 bunch spring onions
200 g carrots
1 Chinese cabbage (or other vegetables to taste)
sprouts
2 garlic cloves
1 tsp grated ginger
1 tbsp peanut oil
5 tbsp light soy sauce
3 tbsp dry sherry
1 tbsp vinegar
125 ml chicken broth
1 red chili pepper (seeded and finely chopped)
2 spring onions (cleaned, washed and finely chopped.)
5 tbsp ready-made sweet and sour chili sauce
1 tbsp honey
3 tbsp vinegar
3 tbsp sherry
1 red chili pepper (seeded, finely chopped)

Instructions

1. Cut the soup chicken into pieces, place it in a pot with about 4 liters of water and bring to a boil. Remove the foam that rises to the top, add onions, soup vegetables, and spices, and let the broth simmer covered on low heat for about 3 hours.
2. Remove the cooked meat from the broth and use it as desired for other dishes. Strain the broth through a fine sieve, let it cool down, and then remove the fat that has risen to the surface.
3. Soak the mushrooms in water for about 2 hours. Afterward, cut off the tough stems and slice the mushroom caps into thin strips.
4. Soak the glass noodles briefly in water, drain them in a sieve, and cut them into shorter, manageable pieces using scissors.
5. Cut the meat and fish into thin strips and place them separately by type in small bowls. (The thinner the slices, the shorter the cooking time. You can slightly freeze the meat and then slice it paper-thin using a bread slicer.)
6. Wash, clean, and dry the vegetables. Cut them into fine julienne strips as well and place them separately in small bowls.
7. Prepare your own marinades to taste or prepare the following ingredients:
8. Soy sauce, peanut oil, sesame oil, dry sherry, sake, grated ginger root, pressed garlic, lemon juice, ground pepper, chili powder, ready-made Asian sauces, and fresh chili rings.
9. Keep all ingredients separate and ready.
10. Fry ginger and pressed garlic in hot oil. Stir in soy sauce, sherry, vinegar, and the prepared broth, bring the mixture to a boil, and let it simmer for about 5 minutes. Remove the pot from the heat, let the sauce cool down, and finally mix in the spring onions and chili.
11. Mix all the mentioned sauce ingredients together, and you are done.
12. Bring the chicken broth to a boil on the stove again, season to taste, pour it into a fondue pot, and place it on a rechaud (a small burner for keeping warm).
13. Prepare a small strainer with a handle for each guest. Fill it with the ingredients, season to taste, and cook the food for a few minutes in the hot broth.
14. Enjoy the delicious broth at the end.

Nutrition per serving

kcal: 680
Protein: 54 g · Fett/Fat: 24 g · Carbs: 60 g