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Chinese fondue

Chinese fondue

Chinese fondue

Ingredients

2 tbsp. peanut butter
1 tbsp. soy sauce
1 tbsp. dry sherry
1 tsp. chili powder
2 tsp. sugar
3 chicken stock cubes
2 cloves garlic, crushed
10 sprigs coriander, finely chopped
200 g spinach
piece of ginger root, approx. 2 cm, finely chopped
4 spring onions, finely sliced
600 g boneless leg of lamb, thinly sliced
1/2 Chinese cabbage, cut into strips
200 g shiitake, sliced
75 g rice vermicelli

Also needed

Culinary Fondue - Grill FG 2970

Preparation

Make a sauce from the peanut butter, soy sauce, sherry, chili powder, sugar, and 2 tbsp. hot water.

Divide the sauce among four small bowls.

Put 1 l of water with the stock cubes in the FRITEL fondue set and heat it to 100°C.

Finely chop the ginger root and slice the Chinese cabbage using the FRITEL chopper-slicer-grater.

Add the garlic, ginger, spring onions, and coriander to the broth.

Divide the meat, vegetables, and shiitake between two platters.

Quickly cook the meat, vegetables, and shiitake in the broth until done.

Serve the sauce separately.

Then add the rice vermicelli to the broth and pour the soup into bowls.

Tips

For cooking the vegetables, use wire baskets specially designed for Chinese fondue.

Vary by using other meats, e.g. beef tenderloin, chicken fillet, veal fillet, or also use fish, such as prawns, but never in combination with meat since the flavor of the fish will infuse into the broth.

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