- 200 g of leg of lamb
- 200 g of rump
- 200 g of chicken breast
- 200 g of prawns
- 100 g of shell-Jacques
- 100 g of Chinese noodles
- 400g of fresh black mushrooms
- 100 g of spinach
- 200 g of tofu
- 1 lettuce
- 1 Chinese cabbage
- 2 L of water
- 2 cubes of chicken stock
- 4 tablespoons of soy sauce
- 1 teaspoon of rice vinegar
- 1 teaspoon of sake
- 1 teaspoon of fresh ginger
- 1 teaspoon of sesame oil
- 2 teaspoon of sesame seed
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
sauce with egg:
- 3 egg
- 3 tablespoons of chicken broth
- 2 teaspoons of vinegar
- 2 teaspoons of sesame seeds
- 2 tablespoons of chili paste
- 2 tablespoons of chicken broth
- 2 teaspoons of ginger chopped
- 2 clove garlic
Cut the meat into thin slices. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Wash and clean the Saint-Jacques retaining nuts and coral and reserved to refrigerator.
Cut leaves of lettuce and Chinese cabbage into pieces about 5 cm. Cut the mushrooms into thick slices and tofu into pieces and set aside.
Soak noodles in warm water for 20 minutes, then drain and set aside.
Heat water in a saucepan over high heat, add the bouillon cubes, soy sauce, rice vinegar, sake, ginger, sesame oil, sesame seeds, sugar, salt and pepper and bring to boil.
In a bowl break the eggs add the vinegar and sesame seeds mix well then add the broth and reserve.
In another bowl put the chili paste, ginger and garlic, mix well then add the broth and reserve.
Transfer the broth in a pot on medium heat to keep the simmering stock.
Place all the ingredients, meat, noodles, vegetables, seafood and sauces, around the fondue pot.
Anecdotes : The Mongolian fondue called ” shuan yang rou” (shuan means simmer and yang rou means mutton) is a Chinese fondue. This is a fondue served in North China and very popular in Beijing. As its name suggests, it contains mostly sheep.
The Mongolian fondue, also called ” Mongolian pot ” is a Chinese dish imported from Mongolia, and then modified. It dates back a 1000 years and was renamed under the Qing, when he was very appreciated by the imperial court. The traditional Mongolian fondue uses a breed of sheep originated in Mongolia inside “Ujumgin” . Only parts (leg of lamb, thread) suitable for Mongolian pot.
And then the Chinese have added seafood to fondue and beef were used.
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