Chinese Fondue with Chicken

1 Reviews
100% would make this recipe again

Thin slices of meat and vegetables dipped in a communal pot of slowly simmering broth.

Also known as a «Mongolian Firepot», this meal consists of two steps: first the fondue, then the soup. Apparently eating the soup at the end, rather than at the beginning as we do in the Western world, helps the digestion. There are no hard and fast rules for this meal, other than preparing a rather bland broth at the beginning (it will concentrate and get richer with time) and serving the meat or vegetables with a rather seasoned sauce: the one proposed here is the traditional sauce for «Shabu-Shabu» (which is the Japanese for Chinese fondue).

This recipe is incompatible with your food profile

Preparation : 15 min
380 calories/serving

Ingredients

2/3 Napa cabbage 600 g
4 zucchini 500 g
2 leeks 600 g
3 1/2 cups soybean sprouts 240 g
28 button (white) mushrooms 400 g
400 g chicken for Chinese fondue
3 tbsp lemon juice, freshly squeezed 1 lemon
1/4 cup soy sauce 65 mL
1/4 cup sesame seeds 45 g
1 1/2 cup water, approximately 375 mL
3 cups chicken broth, approximately 750 mL
1 eggs size large [optional]

Before you start

A fondue pot and a burner are needed for this recipe. Each guest should have a dipping fork (colour-coded if possible) and a small plate or bowl for the cooked food.

Method

  1. Prepare the vegetables: detach the cabbage leaves, leaving them whole, and slice the other vegetables into thin strips. Place and arrange them nicely on a serving platter. If you do not like crunchy vegetables, you may blanch them a few minutes before placing them on the serving platter. Lay the chicken slices on a separate platter. Set aside.
  2. To prepare the dipping sauce, pour the lemon juice and soy sauce into a bowl. Grind or pound the sesame seeds and add them to the bowl. Set aside.
  3. Combine the water and chicken broth in a saucepan, bring the liquid to a boil, then transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full (how much broth you will need will depend on the size of the fondue pot). Draw about 3 tablespoons of broth per serving and add it to the dipping sauce bowl, mix well, then portion out the sauce into small individual serving bowls.
  4. Place the fondue pot on top of the burner in the centre of the table, and keep it simmering throughout the meal. Keep any remaining broth warm on the stovetop.
  5. To serve, each guest spears one of the meat or vegetable pieces with a dipping fork, immerses it briefly in the broth until cooked to their liking, then dips it into the sauce as desired.
  6. After the food is cooked, the rich broth is distributed to whomever has enough room for it. As an option, one egg may be added to the broth. Cook 1-2 min with stirring, then ladle the broth into bowls.

Nutrition Facts Table

per 1 serving (840 g)

Amount

% Daily Value

Calories

380

Fat

16 g

24 %

Saturated 2.9 g
+ Trans 0 g

14 %

Cholesterol

50 mg

Sodium

1170 mg

49 %

Carbohydrate

33 g

11 %

Fibre

8 g

31 %

Sugars

9 g

Net Carbs

25 g

Protein

36 g

Vitamin A

51 %

Vitamin C

138 %

Calcium

24 %

Iron

43 %

Claims

This recipe is :
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of  :
Calcium, Vitamin B12
Source of  :
Vitamin E
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 4 ½
Meat and Alternatives 2
Fats 1

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.