Chinese Fondue

écrit le par Posté dans : China, Fondue | tag(s) : , , , , , ,
Ease : 1
Cost : 3
Spicy :
People : 6
  • Baking :
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    Ingredients :

    • 300 g of chicken breast
    • 300 g of rump
    • 300 g of salmon fillet
    • 300 g of hake
    • 300 g of prawns
    • 1 chinese cabbage
    • 2 carrots
    • 8 small white onions
    • 1 bunch fresh cilantro
    • 2 vegetable broth cubes
    • 2 teaspoons of sesame oil
    • 25 g of black mushrooms
    • 2 lemons
    • 2 handfuls of bean sprouts
    • 1.5 liters of water
    • 200 g rice vermicelli
    • spicy chinese sauce
    • soy sauce
    • nuoc mam sauce
    • sweet and sour sauce


    • a fondue set
    • 8 small metal strainers Chinese

    Preparation :

    Cut the meat and fish into thin strips and shell the shrimp.

    Soak for 20 minutes the noodles and mushrooms in lukewarm water.
    Peel the carrots, onions and Chinese cabbage and slice thinly.
    Chop the bunch of coriander and  cut lemons into quarters.

    Prepare the broth by heating 1.5 liters of water, add the vegetable stock cubes, soy sauce and sesame oil (you can add a little chili or five spice to taste) and bring to a boil.

    Arrange all ingredients in dishes: one for meat, one for fish, another for soybeans, cabbage, carrots and onions, and one for lemons (the juice of which will be usedfor seasoning).

    Put the sauces and chopped coriander in individual small bowls. Drain the noodles and put them in a dish with a teaspoon of oil to prevent them from sticking.

    Pour the hot broth into the fondue.
    we cook the food for fondue by dipping in the broth, it is best to use small metal strainers found in Chinese shops.

    Everyone chooses what he wants and plunges in the broth, then we put it in the bowl with a little broth and seasoning each with different sauces and condiments.

    You can drink the broth fragrant.

    Tips : You can replace or add certain ingredients: Replace Chinese cabbage with small bunches of broccoli, shrimp with shells St Jacques,  the black mushrooms or shiitake or  mushrooms from Paris. You can also use other seasonings (oyster sauce, Szechuan pepper, etc…). The coconut-curry sauce will also a good accompaniment .

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