Chinese Fondue

Ingredients

• 150 g mirepoix vegetables
• 2 onions
• 1 bay leaf
• 2 cloves of mace
• 0.5 tsp Peppercorns
• 1 whole chicken (about 1.4 kg, ready to cook)
• Salt
• 300 g veal fillet
• 300 g chicken breast fillet
• 1 stalk leek
• 250 g carrots
• 250 g Mushrooms
• 250 g zucchini
• 200 g broccoli
• 1 yellow bell pepper
• 200 g mussels
• 200 g shrimp (peeled and deveined)

Instructions

1. 1.

   Clean and cut the mirepoix vegetables and onions. Add them with bay leaf, mace, peppercorns and chicken to a large pot. Pour in 2.5 liters of water, bring to a boil with a good pinch of salt, then simmer on medium heat for 2–2½ hours at low heat, skimming off foam occasionally. Strain the broth through a sieve, season, and set aside the chicken for another use.

2. 2.

   Wash, pat dry, and cut veal and chicken breast into about 1.5 cm cubes; refrigerate. Clean and wash vegetables. Slice leek. Use a mandoline to slice carrots lengthwise then into rounds (skip if no mandoline). Halve mushrooms, slice zucchini, roughly break broccoli florets, wash pepper, halve it, remove seeds, and cut flesh into strips.

3. 3.

   Clean mussels, rinse, and discard open ones. Arrange all chosen ingredients in bowls at the table. Pour chicken broth into a fondue pot, bring to a boil, and place on a tabletop burner. Skewer the prepared items onto fondue forks and cook them in the broth. Serve with dips as desired.