Chinese Fondue
easy
45 mins
45 mins
Ingredients
- 500 g Pork tenderloin
- 600 g Chicken filet
- 250 g Carrots
- 250 g Leeks
- 250 g Mushrooms
- 1 package (200 g) Double cream cream cheese
- 2 TABLESPOONS dry sherry
- 4 TABLESPOONS Milk
- 2 TABLESPOONS crushed pistachios
- 2 medium-sized apples
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Juice of 1/2 orange
- 1/2 glass (225 ml) Apricots-
- 7-10 Tbsp Jam
- 1 TABLESPOON medium hot mustard
- 7-10 Tbsp Cayenne pepper
- 1 1/2 l Chicken broth (instant)
- 8 TABLESPOONS sweet chili sauce
- 7-10 Tbsp (bought ready)
- 1 TABLESPOON Sambal Oelek
- 10 TABLESPOONS Soy sauce
Directions
- 1
Wash the meat, dab dry and cut into very thin slices. Clean, wash and slice the vegetables. For the cheese sauce, mix the cheese, sherry, milk and 1 tablespoon of pistachios.
- 2
Put the sauce in a bowl and sprinkle the remaining pistachios over it. For the apple sauce, wash the apples and grate them coarsely. Stir in lemon, orange juice and jam. Season with mustard and cayenne pepper.
- 3
For the fondue, boil up the chicken stock in a pot on the stove. Then pour into the fondue pot and continue to boil on a chef's plate. Arrange meat and vegetables on a plate. Add prepared sauces, chilli sauce, sambal oelek and soy sauce extra.
- 4
Place vegetables and meat in small sieves in portions and cook in the boiling broth. Then season with the sauces. After the meal, pour the chicken stock into cups and serve as a "night dish".
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