Seafood Fondue

Name: Seafood Fondue
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Cuisine: Asian, Asian Chinese cabbage vegetable, Chinese
Ingredients: 1 chicken soup; 2 bundles of soup vegetables (washed, cut into large pieces); 2 onions (peeled, roughly divided); 1 bay leaf; 1 tsp peppercorns; 2 tsp salt; 50 g glass noodles; 300 g shrimp (raw, peeled, de-veined); 300 g fish fillet (optional); 200 g beef and pork fillet (each 200 g); 2 bundles of spring onions; 200 g carrots; 200 g Broccoli florets; 150 g Mushrooms; 150 g sugar snap peas; 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 (de-seeded and finely chopped); 2 spring onions (trimmed, washed, finely chopped); 5 tbsp ready-made sweet and sour chili sauce (Asian store); 1 tbsp honey; 3 tbsp vinegar; 3 tbsp sherry

Prep: 30min

| Servings: 6 | Cook: 3h

Seafood fondue is a recipe with fresh ingredients from the seafood category. Try this and other recipes from Spoonsparrow!

Ingredients

1 chicken soup
2 bundles of soup vegetables (washed, cut into large pieces)
2 onions (peeled, roughly divided)
1 bay leaf
1 tsp peppercorns
2 tsp salt
50 g glass noodles
300 g shrimp (raw, peeled, de-veined)
300 g fish fillet (optional)
200 g beef and pork fillet (each 200 g)
2 bundles of spring onions
200 g carrots
200 g Broccoli florets
150 g Mushrooms
150 g sugar snap peas
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 (de-seeded and finely chopped)
2 spring onions (trimmed, washed, finely chopped)
5 tbsp ready-made sweet and sour chili sauce (Asian store)
1 tbsp honey
3 tbsp vinegar
3 tbsp sherry
1 red chili pepper (de-seeded, finely chopped)

Instructions

1.
Break the chicken into parts, bring about 4 liters of water to a boil, skim off foam, add onions, soup vegetables and spices, cover and simmer gently for about 3 hours.
2.
Remove the meat, use as desired, strain the broth through a fine sieve, let cool, then remove the fat.
3.
Briefly soak glass noodles, drain in a colander and cut shorter with scissors.
4.
Cut fish into strips and place with shrimp in bowls.
5.
Also cut meat into strips and arrange in bowls.
6.
Wash, clean, dry vegetables, finely chop and put separately in bowls.
7.
Prepare marinades as desired or provide following ingredients: soy sauce, peanut oil, sesame oil, dry sherry, sake, grated ginger root, pressed garlic, lemon juice, crushed pepper, chili powder, Asian ready sauces, fresh chili rings...
8.
Keep everything separate.
9.
Fry 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.
Mix all listed ingredients together, ready.
11.
Bring the chicken broth to a boil on the stove, season, pour into a fondue pot and place it on a hotplate.
12.
For each guest provide a small skimmer with a handle, fill and season as desired, then cook in the hot broth for several minutes.
13.
Finally sip the broth.