Chicken Broth Fondue

Ingredients

• 3 cloves garlic
• 1 white onion
• 30 g fresh ginger
• 3 red chilies
• 2 stalks lemongrass
• 2.5 l chicken broth
• 3 chicken breast fillets
• 1 tbsp Cornstarch
• 12 peeled raw shrimp (with tail, ready to cook)
• 300 g fish fillet
• 300 g spinach leaves
• 1 piece lime zest
• Juice of 1 lime
• 4 tbsp fish sauce
• fresh coriander sprigs
• 250 g rice noodles

Instructions

1. 1.

   Peel and roughly chop the garlic and onion. Peel the ginger and slice it thinly. Wash, trim, and ring-slice the chilies. Wash and coarsely cut the lemongrass. Bring the broth to a boil with these chopped ingredients in a pot, cover, and simmer for about 1 hour.

2. 2.

   Cut the chicken into bite‑sized pieces, dust with cornstarch, and massage it well. Rinse and pat dry the shrimp. Cut the fish fillet into bite‑sized pieces. Wash, trim, and shake off excess water from the spinach.

3. 3.

   Add the lime zest and juice to the broth and let steep for another 5 minutes. Then strain the broth through a fine sieve into a fondue pot and season with fish sauce. Keep it hot over a small burner. Rinse and dry the coriander sprigs and add them to the broth.

4. 4.

   Cook the rice noodles in salted water for 4–5 minutes, then drain, rinse under cold water, and let drain fully.

5. 5.

   Serve the prepared ingredients in portions using fondue baskets. Finally, warm the rice noodles in the soup and enjoy the fondue with chicken broth. Enjoy your chicken broth fondue.