Chinese Fondue with Dips

Ingredients

• 1 chicken soup pot
• 2 bunches vegetable stock (washed, cut into large pieces)
• 2 onions (peeled, roughly divided)
• 1 bay leaf
• 1 tsp peppercorns
• 2 tsp salt
• 30 g dried shiitake mushrooms
• 50 g glass noodles
• 200 g Turkey breast fillet
• 200 g chicken breast fillets
• 200 g beef filet
• 200 g pork filet
• 200 g shrimp (raw, peeled, deveined)
• 200 g fish fillet (optional)
• 2 bunches spring onions
• 200 g carrots
• 1 Chinese cabbage (or other vegetables as desired)
• sprouts
• 2 Garlic cloves
• 1 tsp grated ginger
• 1 tbsp peanut oil
• 5 tbsp light soy sauce
• 3 tbsp dry sherry
• 1 tbsp vinegar
• 125 ml chicken broth
• 1 red chili pepper (deveined and finely chopped)
• 2 spring onions (cleaned, washed and finely chopped)
• 5 tbsp ready sweet‑sour chili sauce
• 1 tbsp honey
• 3 tbsp vinegar
• 3 tbsp sherry
• 1 red chili pepper (deveined, finely chopped)

Instructions

1. 1.

   Break the chicken soup pot into pieces, bring to a boil with about 4 liters of water, skim off foam, add onions, vegetable stock and spices, cover and simmer gently for about 3 hours.

2. 2.

   Remove the meat, use as desired, strain the broth through a fine sieve, let cool, then remove the fat.

3. 3.

   Soak the mushrooms in water for about 2 hours, cut off hard stems and slice the mushrooms into thin strips.

4. 4.

   Briefly soak the glass noodles, drain in a colander and trim shorter with scissors.

5. 5.

   Slice the meat and fish into thin strips and place separately in bowls. (The finer the cuts, the shorter the cooking times; freeze the meat and use a bread machine to cut ultra‑thin strips.)

6. 6.

   Wash, clean, dry the vegetables and julienne them finely, then place separately in bowls.

7. 7.

   Prepare marinades as desired or have the following ingredients ready: soy sauce, peanut oil, sesame oil, dry sherry, sake, grated ginger root, pressed garlic, lemon juice, crushed pepper, chili powder, Asian prepared sauces, fresh chili rings...

8. 8.

   Keep everything separate.

9. 9.

   Sauté ginger and pressed garlic in hot oil, stir in soy sauce, sherry, vinegar and broth, bring to a boil and simmer for about 5 minutes, remove from heat, let cool and mix in spring onions and chili.

10. 10.

    Combine all listed ingredients together, finished.

11. 11.

    Bring the chicken broth to a boil on the stove, season, pour into a fondue pot and place it on a hotplate.

12. 12.

    Provide each guest with a small skimmer with a handle, fill it, season as desired and cook in the hot broth for several minutes.

13. 13.

    Finally sip the broth.