Chinese Fondue
For 4 persons
- 250g / 7 oz. of chicken breast – cut into even strips
- 250g / 7 oz. of beef tenderloin – cut into even strips
- 250g / 7 oz. of monkfish – cut into even strips
- 12 medium shrimps – peeled and de-veined
- Green Onions – cut into 2 cm / 1 inch pieces
- 3 Carrots – cut into 2 cm / 1 inch pieces
- 2 Zucchini – cut into 2 cm / 1 inch pieces
- Salt
- 1.5 litres / 50 fl. oz of poultry stock
- 1 clove garlic
- 2 cm / 1 inch piece of ginger root
- 2 tbsp Soy Sauce
For Dipping:
- Soy Sauce
- Oyster Sauce
- Sweet and Sour Sauce
- Mayonnaise
- Curry Sauce
Lay out meats and fish on a serving dish or dishes.
Lay out vegetables on a serving dish.
Bring the poultry stock to the boil and add the 2 tbsp soy sauce, garlic and ginger. When it is hot, transfer this to the table and place it on the burner.
Each guest cooks the meat, fish and vegetables in the stock. You can supplement your fondue with bowls of dipping sauces, including curry, mayonnaise, soy sauce, sweet and sour sauce etc.
Garnish with small sautéed Chinese noodles, or Cantonese rice.
