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Chinese FondueTheWorldWideGourmet.com

Flavors of China

Total time: 15 to 30 min

Preparation time: 15 minutes
Cooking time: A few seconds

Difficulty: Easy

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Nutritional values

per 100 g

Energy:227.5 kcal

Proteins:24.8 g

Fats:14.1 g

Carbohydrate:0.6 g

Fibers:0.1 g

Sugar:0.2 g

Cholesterol:67.3 mg

Sodium:123 mg

Calcium:6.1 mg

SIMILAR RECIPES

  • Vietnamese Fondue

  • Chicken Fondue or Fondue Bressane

  • Bohemian Fondue

  • Poseidon Fondue (seafood)

  • Provençal Fondue (cheese & tomato)

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

good quality beef broth or flavorful chicken stock

800

g

beef rumpsteak, sliced very thinly

1

carrot

1

small leek

1

turnip

1

small celery

**Accompaniments (View tradition below)

25

g

black mushrooms or other mushrooms

25

g

shiitake mushrooms

1

packet of rice vermicelli

minced garlic, chopped onion and chopped parsley

sweet and sour sauce, soya sauce

METHOD

  1. Soak the mushrooms in warm water and rinse them carefully to remove all traces of sand.
  2. Clean and trim the vegetables; cut into small cubes or thin strips.
  3. Cook the rice vermicelli for 1 or 2 minutes - no longer! - in boiling water, then rinse quickly in cold water to stop the cooking. Cut with scissors so that they don't stick together in lumps.
  4. Pour the broth into the fondue pot or Mongolian hot pot and place in the centre of the table. Add the vegetables and a little chopped parsley at the last minute.

*Broth

For the broth, use beef bones or a chicken carcass. Otherwise use one bouillon cube for 3 litres (12 cups) of water, plus a small piece of ginger, 2 carrots, 2 leeks, a stalk of celery and 60 ml (1/4 cup) soya sauce. Let simmer 2 hours for a broth made with bones or 30 minutes with a cube. Strain. You can prepare the broth the day before.

CHEF'S NOTES

Buy meat for Chinese fondue. If you prefer to prepare it yourself, place the meat in the freezer for half and hour, then slice it paper thin. Cut against the grain - perpendicular to the fibres.

If you don't like your vegetables crunchy, blanch them for 5 minutes in boiling water with a pinch of salt before putting them on the serving platter.

Safety tips
All you have to do is spear a piece of meat and immerse it in the boiling liquid for a few seconds.

Present the meat on serving platters and the sauces in small dishes.

If you wish to buy an electric fondue pot, choose one with a heat control. When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.



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