Recipe: Chinese Fondue

Name: Fondue chinoise
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 portions
Ingredients: 5 litres de bouillon de bœuf, de volaille ou de légumes préparé400 g de rumsteck bien dégraissé taillé en fines tranches400 g de filets de poulet ou de pintade sans la peau taillées en fines tranches400 g de foie de veau bien épluché et très clair taillées en fines tranches250 g de filet mignon de porc ou de veau taillé en fines tranches1 rognon de veau bien épluché et dégraissé400 g de filet de poisson ferme (grenadier, bonite, maquereau, merlu par ex) taillés, eux aussi, en fines tranches.300 g de queues de crevettes ou de langoustines crues décortiquées.300 g de pâtes chinoises ou de vermicelles de soja.1 œuf très frais par personne.

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (21 reviews) Other dishes

Prep 20 min

Cook 15 min

Total 35 min

Servings 8 serv.

Unlike other types of fondues, Chinese fondue invites you and your guests to dip thin slices of meat and fish into a vegetable or beef broth rather than hot oil as in Burgundy fondue. Much more digestible and much less caloric, Chinese fondue also has real gastronomic interest

Ingredients for 8 servings

5 liters of beef, poultry or vegetable broth prepared
400 g of well-trimmed rump steak cut into thin slices
400 g of chicken or guinea fowl fillets without skin cut into thin slices
400 g of calf liver well cleaned and very pale cut into thin slices
250 g of pork or veal tenderloin cut into thin slices
1 calf kidney well cleaned and trimmed
400 g of firm fish fillet (grenadier, bonito, mackerel, hake for example) also cut into thin slices.
300 g of raw shrimp or langoustine tails shelled.
300 g of Chinese noodles or soy vermicelli.
1 very fresh egg per person.

Step-by-step directions

1- First of all, blanch your noodles in salted water, bring to a boil, cool them and drain them by adding a little olive oil so they don't stick. place them in a bowl on the table.

2- On the heating device, put your pot filled 3/4 with broth and bring to a boil (fresh broth will be added as its level decreases).

3- Then arrange all the ingredients you have prepared harmoniously around the table.

4- Each guest will have a bowl in front of him, a long fondue fork, a porcelain spoon and a pair of chopsticks.

5- The game, as you have understood, is as follows:
You take a piece of what you want, dip it in the boiling liquid then season it with your favorite spices by serving yourself a little broth from time to time and taking some salad.

6- When you have eaten your fill, the hostess will cook the noodles in the broth for three minutes.

7- Tradition dictates that everyone breaks an egg and uses a skimmer to poach it. As for me, I suggest you cook them soft-boiled (five minutes) first, then shell them and just warm them in the broth.
Serve this Chinese fondue with a good Chinese beer.
The salad Just the leaves of a bunch of watercress + 1 heart of green salad + a few leaves of flat parsley and fresh cilantro, a few spinach leaves and two new onions finely chopped including the green parts. take these salads, mix them well and chop them roughly then arrange them around the place in small plates
for the seasonings.
All around the

Plat traditionnel Fondue Plat convivial Fondue à la viande