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Chinese Hot Pot Fondue

Diet.Chef's picture
Ingredients
  Chicken breasts 2 , skinned, boned and cut into thin strips
  Boneless beef sirloin 1⁄2 Pound, cut into thin strips
  Shrimp 7 Ounce (Fresh Or Frozen, 1 1/2 Cups)
  Fresh spinach/Sliced chinese cabbage 2 Cup (32 tbs)
  Fresh mushrooms 8 Ounce (2 Cups, 1 Pint)
  Cauliflower head 1⁄2 , divided into small pieces
  Chicken broth 6 Cup (96 tbs)
  Salt 2 Teaspoon
Directions

Prepare chicken, beef, shrimp and vegetables; arrange on serving tray.
Cover and refrigerate until time to serve.
Prepare desired sauces.
Use bottled soy sauce, sweet and sour sauce, mustard sauce, teriyaki sauce or prepare your own .
Heat chicken broth and salt until bubbly.
Pour into fondue pot; place over heating unit in center of table.
Set out dishes of sauces.
Each guest uses fondue fork to spear piece of vegetable and/or meat and cooks it in the hot chicken broth.
Serve with rice (use a covered dish or warming tray to keep warm throughout meal) and sauces.
From time to time, spoon some of chicken broth over rice or pass additional broth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Interest: 
Gourmet, Healthy
Cook Time: 
20 Minutes
Servings: 
8

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