- 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 tablespoons soy sauce
- Curry dip (store-bought)
- Chili sauce (sweet and sour)
- sharp Tomato dip (store-bought)
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.