Mongolian Hot Pot

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Mongolian Hot Pot
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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
1
2
½ teaspoon
1
spring chicken (approx. 1.4 kg, ready-to-cook)
For the fondue
2 cups
Veal fillet (diced)
2 cups
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
1 ⅔ cups
Plaice fillet (skinned, ready-to-cook, diced)
How healthy are the main ingredients?
onionchickenChicken breastLeekcarrotMushroom

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.