Mongolian Hot Pot
(0 votes)
(0 votes)
Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
6
- For the chicken soup
- 1 cup Mirepoix (chopped)
- 2 onions
- 1 bay leaf
- 2 cloves
- ½ teaspoon peppercorns
- 1 spring chicken (approx. 1.4 kg, ready-to-cook)
- For the fondue
- 2 cups Veal fillet (diced)
- 2 cups Chicken breasts (diced)
- 1 Leek (sliced)
- 1 ¾ cups carrots (sliced)
- 3 cups Mushrooms (halved)
- 1 ⅔ cups zucchini (sliced)
- 1.333 cups Broccoli (broken into florets)
- 1 yellow pepper (cut into strips)
- 1.333 cups Prawn (peeled, entrails removed)
- 1.333 cups mussels (debearded, open ones discarded)
- Plus (optional)
- 5 ounces Glass noodles
- 1 ⅔ cups Plaice fillet (skinned, ready-to-cook, diced)
Preparation steps
1.
Place the mirepoix, onions, bay leaf, cloves, peppercorns and the chicken into a large pot. Add 2.5 litres water and a good pinch of salt and bring to the boil. Then cook gently on a medium heat for 2-2.5 hours. Scoop the foam off every so often.
2.
Sieve the soup and remove the chicken. Place all the desired ingredients in bowls on the table and pour the chicken soup into a fondue pot. Bring to the boil on a rechaud and skewer the ingredients of fondue forks and cook in the soup. Serve with dips.
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