Fondue Chinoise

Ingredients

• 25 g dried Mu‑Err mushrooms (Asian market)
• 200 EL spinach leaves
• 1 bunch spring onions
• 2 medium carrots
• 1 small Chinese cabbage
• 150 g glass noodles
• 250 g scallop fillets
• 100 g cooked peeled giant shrimp
• 300 g chicken breast fillet
• 200 g beef fillet
• 4 EL sweet‑sour chili sauce (Asian market)
• 2 EL liquid honey
• 4 EL fruit vinegar
• 2 EL dry sherry (Fino)
• 1 fresh red chili pepper
• 2 l chicken broth (instant)
• 2 EL soy sauce

Instructions

1. 1.

   1. Rinse the Mu‑Err mushrooms with hot water and soak for 30 minutes. Clean and wash spinach and spring onions. Peel carrots. Slice spring onions and carrots diagonally into thin strips. Wash Chinese cabbage, clean, and cut into thin ribbons. Pour boiling water over glass noodles in a bowl and let them soak for 10–15 minutes.

2. 2.

   2. Cut scallop fillets into narrow strips. Rinse shrimp and chicken fillets under cold water and pat dry. Make a slit along the back of each shrimp and remove the thin vein (Step 1). Slice beef fillet and chicken breast fillets into very thin slices. Arrange fish, shrimp, and meat on a large platter (Step 2) and keep chilled until serving.

3. 3.

   3. Drain glass noodles and Mu‑Err mushrooms. Arrange them with the prepared vegetables on a plate.

4. 4.

   4. For the dip, whisk together chili sauce, honey, vinegar, and sherry until smooth. Rinse, clean, deseed the red chili pepper (Step 3), and dice it very finely. Stir the chili cubes into the sauce and serve in four small bowls.

5. 5.

   5. Heat chicken broth with soy sauce in a fondue pot on the stove, keeping it hot over a rechaud. Bring the prepared ingredients to the table and cook them in the broth using fondue forks. Enjoy with the chili sauce.