Asian Fondue

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Asian Fondue
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3 h. 30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie5,857 kcal(279 %)
Protein1,028.74 g(1,050 %)
Fat145.98 g(126 %)
Carbohydrates31.82 g(21 %)
Sugar added2.87 g(11 %)
Roughage3.6 g(12 %)
Vitamin A1,114.44 mg(139,305 %)
Vitamin D3.29 μg(16 %)
Vitamin E9.71 mg(81 %)
Vitamin B₁2.79 mg(279 %)
Vitamin B₂4.49 mg(408 %)
Niacin619.35 mg(5,161 %)
Vitamin B₆19.06 mg(1,361 %)
Folate178.61 μg(60 %)
Pantothenic acid31.38 mg(523 %)
Biotin3.98 μg(9 %)
Vitamin B₁₂12.61 μg(420 %)
Vitamin C61.94 mg(65 %)
Potassium8,799.42 mg(220 %)
Calcium581.48 mg(58 %)
Magnesium966.46 mg(322 %)
Iron38.48 mg(257 %)
Iodine1.7 μg(1 %)
Zinc39.64 mg(496 %)
Saturated fatty acids40.52 g
Cholesterol2,850.76 mg


For the chicken broth
1 chicken
2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion; rinsed, cut into small cubes)
2 onions (peeled; coarsely chopped)
1 bay leaf
1 teaspoon peppercorns
2 teaspoons salt
Suggested ingredients
30 grams dried shiitake mushrooms
50 grams Glass noodles
200 grams turkey breasts
200 Chicken breasts
200 grams Beef fillet
200 grams Pork tenderloin
200 grams shrimp ((raw, peeled,)
200 grams fish fillets (as desired)
2 bunches scallions
200 grams carrots
1 Napa cabbage (or other vegetables to taste)
For the ginger sauce
2 garlic
1 teaspoon grated ginger
1 tablespoon Peanut oil
5 tablespoons light soy sauce
3 tablespoons dry sherry
1 tablespoon Vinegar
125 milliliters Chicken broth
1 red chile pepper (seeded and finely chopped)
2 scallions (rinsed, trimmed and finely chopped)
For the sweet and sour chilli sauce
5 tablespoons sweet and sour Chili sauce (Asian supermarket)
1 tablespoon honey
3 tablespoons Vinegar
3 tablespoons sherry
1 red chile pepper (seeded, finely chopped)
How healthy are the main ingredients?
carrotsoy sauceshiitake mushroomhoneygingerchicken

Preparation steps


For the chicken broth, cut stewing chicken into parts, add to large pot and boil in about 4 liters (approximately 1 gallon) of water, add onions, soup vegetables and spices. Cover pot with a lid, reduce heat and simmer for approximately 3 hours.


Remove chicken and reserve for future use. Pour broth through a fine sieve and leave to cool, then remove the fat.


Soak mushrooms in water for about 2 hours, remove hard stems and cut mushrooms into thin strips.


Soak glass noodles briefly, drain in colander and cut shorter with scissors.


Cut meat and fish into thin strips and place each in separate bowls. (The finer everything is cut, the shorter the cooking times. To cut meat easily, freeze and cut into thin strips using a bread knife).


Rinse vegetables, trim, dry, cut into fine julienne slices and place vegetables separately in small bowls.


Make sauces to taste using the following instructions:


For the ginger sauce, gather the following ingredients: soy sauce, peanut oil, sesame oil, dry sherry, sake, grated ginger root, pressed garlic, lemon juice, ground pepper, chili powder, Asian sauces and fresh chile pepper rings.


Hold everything separately.


Heat oil in a saucepan, saute ginger and pressed garlic, add soy sauce, sherry, vinegar and chicken broth. Stir. Bring sauce to a boil and simmer for about 5 minutes, remove from heat, stir in other ingredients, let cool and mix in the scallions and chile peppers.


For the sweet and sour chilli sauce, mix together all listed ingredients in a bowl.


Boil chicken broth in a large pot on the stove and season to taste. Pour broth into a fondue pot and place it on the heater.


For each guest provide a small strainer with a handle or a slotted spoon. Using the spoon, add meat or vegetables to hot broth to cook for a few minutes. Eat meat and vegetables as cooked.


Finally, sip the broth.