Chinese-Style Fondue

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Chinese-Style Fondue
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3 h. 15 min.


For the fondue
200 grams Beef fillet
300 grams Chicken breasts
1 bunch scallions
250 grams carrots
100 grams Celery
Also for fondue (optional)
200 grams Spinach
150 grams Napa cabbage
150 grams Glass noodles
250 grams Plaice fillet
4 uncooked Shrimp tails (peeled)
For serving
8 Tbsps soy sauce
Curry dip (store-bought)
Chili sauce (sweet and sour)
sharp Tomato dip (store-bought)
For the chicken broth
150 grams Soup vegetables
2 onions
1 bay leaf
2 cloves
½ tsp peppercorns
1 Roasted Chicken (about 1.4 kg)
How healthy are the main ingredients?
Chicken breastcarrotSpinachNapa cabbageCelerysoy sauce

Preparation steps


For the broth: Rinse, trim and chop the soup vegetables. Place in a large stockpot with peeled onions, bay leaf, cloves, peppercorns and chicken. Boil in 2.5 liters (approximately 2 1/2 quarts) of water, then simmer, uncovered, for 3 1/2 hours. skimming off the foam from surface as needed. 


Strain the broth and discard the solids. Season with salt. Reserve chicken for another use.

For the fondue: Cut the beef and chicken breasts into 1.5 cm (approximately 1/2-inch) cubes.


Rinse scallions and cut into 3 cm (approximately 1/2 inch) long pieces. Peel carrots and rinse celery, then slice both very thinly on the diagonal.

For optional ingredients: Rinse spinach and cabbage, then cut cabbage into strips. Pour boiling water over glass noodles and allow to soak for 10-15 minutes. Cut fish fillets into thin strips. Drain glass noodles and set on platters with prepared vegetables and sliced beef, chicken and fish and the shrimp. 


For serving: Pour prepared broth into a fondue pot, bring to a boil and then reduce to a simmer. Fill individual condiment bowls with soy sauce, curry dip, chili sauce and tomato dip.

Tip: Let each guest put meats and vegetables on fondue forks, cook in the broth and dip as desired.