Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the stock
To assemble
How it's done
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To prepare the stock
Briefly sauté the garlic, spring onions, chilli pepper and ginger in a pan without any oil.
Pour in the stock, add the lemongrass, kaffir lime leaves and star anise, bring to the boil, then reduce the heat and simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, place on a burner and keep warm.
To assemble
Just before serving, add the pak choi, mushrooms, glass noodles and tofu to the stock. Soak the chicken in the stock in batches. Serve with the limes and fleur de sel.
| Tip: | For a vegetarian option, use vegetable stock instead of meat stock and tofu instead of meat. |
|---|---|
| Tip: | Use thinly sliced beef rump instead of chicken |
How-tos
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