Asian hot pot

vegetable dishes Fondue
Total: 40 min. | Active: 40 min.

As much as we love the traditional meat fondue, we're also fans of this Asian version! This Asian hotpot is perfect for a cosy gathering with friends and family. Tofu, mushrooms, glass noodles and various other delicious morsels are cooked gently in an aromatic broth with lemongrass – a true culinary delight.

Recommended by:
FOOBY Team

Ingredients

for 4 person

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
½ tbsp ginger, finely chopped
1 ½ litre meat bouillon
2 stick lemongrass, crushed
2  lime leaves (Citrus hystrix) (Thai Kit) (Thai-Kit)
1  star anise
To assemble
200 g pak choi, cut lengthwise into approx. 4 cm strips
10 g dried shiitake mushrooms
50 g glass noodles
200 g smoked tofu, cut into approx. 3 cm cubes
200 g chicken breasts, thinly sliced
2  limes, rinsed with hot water, dabbed dry, cut into wedges
a little  sea salt

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.

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