Chinese Fondue with Broth

Ingredients

• 600 g small potatoes (firm‑cooking)
• Salt
• 400 g chicken breast fillet
• 400 g shrimp (pre‑cooked)
• 3 pak choi
• 1 Broccoli
• 0.5 handful coriander leaves
• 10 g ginger
• 1 Shallot
• 1 tbsp Sesame oil
• 2 l broth (chicken or vegetable)
• 3 tbsp light soy sauce

Instructions

1. 1.

   Wash the potatoes thoroughly, blanch them and cook in salted water for 10–15 minutes until very firm. Drain and let steam off.

2. 2.

   Rinse the meat, pat dry and cut into bite‑sized pieces. Rinse the shrimp and pat dry. Wash the pak choi and separate the leaves from the stems; slice the stems into strips. Wash the broccoli and divide into florets. Shake off excess water on the coriander leaves and finely chop them. Peel and finely chop the ginger and shallot, then sauté in hot oil until translucent.

3. 3.

   Add the broth and simmer gently for about 10 minutes. Season with soy sauce and pour the broth into a fondue pot over a small burner. Stir in the coriander leaves. Add the remaining ingredients to cook together.