Fondue chinoise
easy
75 mins
75 mins
Ingredients
- 1 kg Chicken giblets (e.g. wings)
- 1 collar Soup Greens
- 1 Onion
- 2 Bay leaves
- 3 Cloves
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 100 g Plums (from the jar)
- 100 g Apricots (canned)
- 2 Garlic cloves
- 1 piece(s) (20 g) fresh ginger
- 1 chili pepper
- 125 g Sugar
- 1/8 l White wine vinegar
- 2 TABLESPOONS Fish sauce (available in the asian shop)
- 1 small head cauliflower
- 500 g Broccoli
- 2 Carrots
- 1 collar Spring onions
- 100 g Mushrooms
- 300 g Fillet of beef
- 300 g Chicken filet
- 300 g Pork escalope
Directions
- 1
For the broth, wash the chicken giblets and dab them dry. Clean, wash and chop the soup greens. Peel onion and lard with laurels and cloves. Heat oil in a pot and fry chicken giblets and vegetables briefly.
- 2
Deglaze with about 2 litres of water. Add the spiked onion and 1 teaspoon of salt and cook over a low heat for 1 hour. Pour broth through a sieve. For the plum sauce, dice the plums and apricots.
- 3
Peel and finely chop the garlic and ginger. Slice the chilli pepper lengthwise, remove the seeds and cut into fine rings. Cook everything with sugar, vinegar and fish sauce for about 5 minutes. Puree with the cutting stick of the hand mixer.
- 4
Clean and wash the vegetables. Cut the cauliflower and broccoli into small florets. Cut carrots into slices, cut spring onions into pieces. Leave mushrooms whole. Wash the meat, dab dry and cut into thin slices.
- 5
Arrange on a plate with the vegetables. Cook meat and vegetables in the broth at the table. Fondue Chinoise is served with rice, mixed pickles and sauces, e.g. curry sauce, Exotic Relish and soy sauce with egg yolk.
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