Asian Hot Pot
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Vitamin B₁ | 2.79 mg | (279 %) | ||
| Vitamin B₂ | 4.49 mg | (408 %) | ||
| Vitamin B₆ | 19.06 mg | (1,361 %) | ||
| Folate | 178.61 μg | (60 %) | ||
| Pantothenic acid | 31.38 mg | (523 %) | ||
| Biotin | 3.98 μg | (9 %) | ||
| Vitamin B₁₂ | 12.61 μg | (420 %) | ||
| Vitamin C | 61.94 mg | (65 %) | ||
| Potassium | 8,799.42 mg | (220 %) | ||
| Calcium | 581.48 mg | (58 %) | ||
| Magnesium | 966.46 mg | (322 %) | ||
| Iron | 38.48 mg | (257 %) | ||
| Iodine | 1.7 μg | (1 %) | ||
| Zinc | 39.64 mg | (496 %) |
Ingredients
- For the broth
- 1 chicken
- 2 bunches Soup vegetables (rinsed, cut into chunks)
- 2 onions (peeled, coarsely chopped)
- 1 bay leaf
- 1 tsp peppercorns
- 2 tsps salt
- To serve
- 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, deveined)
- 200 grams fish fillets
- 2 bunches scallions
- 200 grams carrots
- 1 Napa cabbage (and or other vegetables to taste)
- Sprout
- For the ginger dipping sauce
- 2 garlic cloves
- 1 tsp grated ginger
- 1 Tbsp Peanut oil
- 5 Tbsps soy sauce
- 3 Tbsps dry sherry
- 1 Tbsp Vinegar
- 125 milliliters Chicken broth
- 1 Red chili pepper (seeded and finely chopped)
- 2 scallions (trimmed, rinsed and finely chopped)
- For the sweet and sour chili sauce
- 5 Tbsps sweet and sour Chili sauce
- 1 Tbsp honey
- 3 Tbsps Vinegar
- 3 Tbsps sherry
- 1 Red chili pepper (seeded, finely chopped)
Preparation steps
For the broth: Cut the chicken into 8 pieces. Bring to a boil with about 4 liters (approximately 16 cups) water, skim the foam, add the vegetables, bay leaf, peppercorns and salt, cover and simmer for around 3 hours.
Remove the meat the use for another recipe. Strain the broth through a fine-mesh sieve and let cool. Discard the fat.
To prepare the ingredients for serving: Soak the mushrooms in water for about 2 hours, discard any hard stems and cut the mushroom caps into thin strips.
Soak the noodles briefly in water, drain and then cut into shorter pieces with scissors.
Thinly slice the meat and fish and place in separate containers.
Rinse the vegetables, trim, pat dry and julienne. Place in separate small bowls.
For the ginger dipping sauce: Sauté the garlic and ginger in hot oil, add the soy sauce, sherry, vinegar and broth. Bring to a boil then reduce the heat and simmer for about 5 minutes. Remove from the heat, let cool and mix in the scallions and chile.
For the sweet and sour chili sauce: Whisk all ingredients together.
To serve: Bring the chicken broth to a boil, season with salt and pepper and then transfer to a serving pot and place on a tableside burner.
Provide a small strainer for each guest to use to cook the prepared vegetables, meat and noodles. Serve the broth at the end of the meal.
All listed ingredients together, finished.
Boil the chicken broth on the stove, to taste, pour into a fondue pot and place it on the heater.
For each guest to provide a small strainer with handle, fill and season what and how you like and cook a few minutes in the hot broth.
Finally, sipping the broth.
