Chinese Fondue Part 1

Summary

Ingredients

For the broth: (Asian poultry broth)

• 1 ½ kg chicken leg (s)
• 2 stalks lemongrass
• 60 g iner root, fresh
• 3 onion (s)
• 1 ½ tablespoon sugar, brown
• 1 chilli pepper (s), red
• 3 clove (s) garlic
• salt
• 4 stalks coriander
• 5 tablespoon soy sauce
• 3 tablespoon mirin (rice wine for cooking)
• 2 tablespoon lime juice

For the fondue: (deposits)

• 300 g beef fillet (s) (alternatively pork fillet)
• 300 g chicken breast
• 200 g shrimp (s), small (without shell, ready to cook, defrosted)
• 150 g tofu, firmer
• 2 tablespoon soy sauce
• 100 g lass noodles
• 150 g carrot (s)
• 150 g suar snap peas
• 6 small pak choi
• 300 g mushrooms, mixed (shiitake, kin oyster mushrooms, mushrooms)
• 6 spring onion (s)
• 1 bunch coriander

Print Recipe Pin Recipe

Instructions

1. Preparation of Asian poultry broth:
2. 1. Halve the chicken drumsticks in the joint.
3. 2. Beat the lemongrass with the back of the knife. Peel the ginger and garlic and cut into thin slices.
4. 3. Halve the onions. Roast in a roasting pan with the cut surfaces facing down until golden brown.
5. 4. Add the sugar and let it caramelize. Add the chicken drumsticks and roast them briefly.
6. 5. Fill up with 2.2 l of cold water. Bring to the boil slowly.
7. 6. Add lemongrass, ginger, chilli, garlic, coriander and a pinch of salt.
8. 7. Let the broth simmer for 1 ½ hours over a mild heat. Not cook! Skim off rising turbidity with a slotted trowel.
9. 8. Pour the stock through a fine sieve and bring to the boil in a cast iron saucepan. Season with soy sauce, mirin and lime juice.
10. Tip: I pluck the meat of the chicken legs and freeze it. I like to use it for curries or fricassée. It can of course also be used as a soup for the rest of the Asian broth.
11. Preparation of fondue deposits:
12. 1. Wrap the beef and chicken tightly and evenly in cling film. Freeze in the freezer for 2-3 hours.
13. 2. Halve the prawns lengthways, remove the intestines, wash and pat dry.
14. 3. Cut the tofu into 1 ½ cm cubes and mix with 2 tablespoons of soy sauce.
15. 4. Soak the pasta according to the instructions on the packet, drain and cut several times with scissors.
16. 5. Peel the carrots, cut in half and cut diagonally into fine slices. Halve the sugar snap peas at an angle. Pak Choi sixths. Clean the mushrooms and cut in half or quarter, depending on the size.
17. 6. Clean the spring onions. Cut 4 spring onions into 3 cm long pieces. Cut the remaining spring onions diagonally into fine rings.
18. 7. Unpack the meat and cut into thin slices. Serve with all the ingredients and cover with foil and chill.
19. 8. Bring the stock to the boil in the fondue pot and let it simmer. Put the desired ingredients in the fondue sieves and cook in the broth for 1 - 2 minutes. Place the ingredients on plates and dip into the sauces.
20. 9. To finish off the fondue, add the spring onion rings and pasta to the broth and divide the soup into bowls.
21. Tip: The cooking time of the ingredients depends on how thick they are cut. The broth shouldn`t be too salted at the beginning, as it will boil down and become more flavorful over time.

Also Like

Chinese Fondue Part 2

The perfect chinese fondue part 2 recipe with a picture and simple step-by-step instructions. More...

Chinese Fondue Sauce

The perfect chinese fondue sauce recipe with a picture and simple step-by-step instructions. More...

Fiery Fondue Sauce for Meat Fondue

The perfect fiery fondue sauce for meat fondue recipe with a picture and simple step-by-step instructions. More...

Dips with Fondue

The perfect dips with fondue recipe with a picture and simple step-by-step instructions. More...

Fondue – Bread

The perfect fondue – bread recipe with a picture and simple step-by-step instructions. More...

Fondue Chinoise

The perfect fondue chinoise recipe with a picture and simple step-by-step instructions. More...

Fondue Dips

The perfect fondue dips recipe with a picture and simple step-by-step instructions. More...

Fondue – Ketchup

The perfect fondue – ketchup recipe with a picture and simple step-by-step instructions. More...

Fondue Sauces

The perfect fondue sauces recipe with a picture and simple step-by-step instructions. More...

Fondue with Broth

The perfect fondue with broth recipe with a picture and simple step-by-step instructions. More...

Asia – Fondue

The perfect asia – fondue recipe with a picture and simple step-by-step instructions. More...

Vintner Fondue

The perfect vintner fondue recipe with a picture and simple step-by-step instructions. More...

Lake Constance Fondue with Your Own Fondue Bread

The perfect lake constance fondue with your own fondue bread recipe with a picture and simple step-by-step instructions. More...

Cocktail Sauce with Fondue

The perfect cocktail sauce with fondue recipe with a picture and simple step-by-step instructions. More...

Curry Sauce for Fondue

The perfect curry sauce for fondue recipe with a picture and simple step-by-step instructions. More...

Fondue – Apple Sauce

The perfect fondue – apple sauce recipe with a picture and simple step-by-step instructions. More...

Fondue Sauce – Gribiche

The perfect fondue sauce – gribiche recipe with a picture and simple step-by-step instructions. More...

Fondue – Sauce with Egg

The perfect fondue – sauce with egg recipe with a picture and simple step-by-step instructions. More...

Fondue Sauce with Onions

The perfect fondue sauce with onions recipe with a picture and simple step-by-step instructions. More...

Fondue Tartare Sauce

The perfect fondue tartare sauce recipe with a picture and simple step-by-step instructions. More...