Mongolian Hot Pot
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(0 votes)
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
- 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
- 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)
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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