Chinese-Style Fondue

Ingredients

• 16 dried shiitake mushrooms
• 200 g firm tofu
• 2 tbsp lemon juice
• 2 tbsp oil
• 1 tsp ground ginger
• soy sauce
• 1 broccoli (about 500 g)
• 1 bunch scallions
• 160 g pak choi
• 300 g perch fillet
• 300 g beef filet
• 2 onions
• 2 Garlic cloves
• 1 piece ginger (about 10 cm)
• 3 l instant chicken broth

Instructions

1. 1.

   Rinse the mushrooms with boiling water and soak for 30 minutes. Preheat the oven to 200°C. Dice the tofu and mix with lemon juice, oil, ground ginger, and 2 tbsp soy sauce. Spread on a baking sheet and bake in the middle rack for 10-15 minutes until lightly browned.

2. 2.

   Meanwhile, trim the broccoli into small florets. Steam over boiling water in a pot with a steamer basket for about 8 minutes until just tender. Shock briefly in ice-cold water and drain. Wash and trim the scallions, slicing them diagonally. Rinse the pak choi, remove stems, and cut leaves into bite-sized pieces.

3. 3.

   Rinse the perch fillet under cold water, pat dry, and cut into bite-sized pieces. Pat the beef filet dry and slice thinly against the grain. Drain the shiitake mushrooms and discard stems. Arrange all prepared ingredients on plates or in bowls.

4. 4.

   Peel and finely dice the onion, garlic, and ginger. Blend 50 ml broth with a stick blender or in a mixer until smooth. Strain into a sieve to collect the liquid. Combine this liquid with the remaining broth and 4 tbsp soy sauce in a fondue pot over a stove. Keep warm on a hot plate. Use fondue sieves to hold the ingredients in the broth, cooking them or skimming them out as desired. Enjoy Chinese-style fondue.