Asian hotpot

Asian hotpot

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 222 kcal
, Fat: 7 g
, Carbohydrate: 18 g
, Protein: 22 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

To prepare the stock

1 garlic clove, pressed
1 spring onion incl. green part, cut into thin rings, greens set aside
½ red chilli pepper, cut into thin rings
½tbsp ginger, finely chopped
1 ½litres meat bouillon
2sticks lemongrass sticks, crushed
2 kaffir lime leaves
1 star anise

To assemble

200g pak choi, cut lengthwise into approx. 4 cm strips
10g dried shiitake mushrooms
50g glass noodles
200g smoked tofu, cut into approx. 3 cm cubes
200g chicken breasts, thinly sliced
2 limes, rinsed with hot water, dabbed dry, cut into wedges
a little sea salt
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How it's done

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.

Good to know
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

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