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Chinese fondue



2 tbsp peanut butter -1 tbsp soy sauce -1 tbsp dry sherry -1 tsp chili powder -2 tsp sugar -3 cubes of chicken bouillon-2 cloves of garlic, pressed -10 sprigs of coriander, chopped -200 gm spinach -2 cm of gingerroot, chopped -4 spring onions, chopped- 600 gm lams leg without the bone, in thin slices -1/2 Chinese cabbage, in strips -200 gm shiitake, in slices- 75 gm Chinese noodles


Make a sauce with the peanut butter, soy sauce, sherry, chili powder, sugar and 2 tablespoons of hot water. Divide this sauce into 4 small bowls.
Add 1 l of water with the stock cube into the FRITEL fryer and heat to 100°C.Chop the gingerroot and cut the Chinese cabbage with the FRITEL chopper-slicer-grater. Add the garlic, ginger, spring onion and coriander to the stock. Divide the meat, the vegetables and the shiitake on 2 plates.
Cook the meat, the vegetables and the shiitake in the stock. Serve the sauce separately. Then add the Chinese noodles and serve in small bowls.


To cook the vegetables, use special wire baskets specially designed for Chinese fondue.Vary by using other meat, f. ex. Tenderloin, chicken fillet, calf fillet, or use fish, such as scampis, but never in combination with meat, since the stock will take over the taste of the fish.