Chinese fondue (the real one) Ingredients: For the broth: - 1 - onion - 1 - clove - 1 - dry chili salt pepper - 2 l of - water - 1 - star anise For the Peking sauce: - 1 tablespoon of - mustard - 3 drops of - chili oil - 1 drizzle of - lemon juice - 1 tablespoon of - ketchup For the nuoc mam sauce: - 2 pieces of - chili sugar - 1 - lemon - 3 tablespoons of - nuoc mam sauce - 1 tablespoon of - water - 1 pod- crushed garlic For the ginger sauce: - 2 tablespoons of - vinegar flavored with ginger - 2 tablespoons of - pure vinegar chopped ginger - 300 g of - chicken - 300 g of - beef - 300 g of - shrimp (bouquets) or prawns - 300 g of - scallops - 300 g of - tuna For the oyster sauce: - 2 tablespoons of - sauce oyster - 1 clove of - crushed garlic - 1 bunch of - chives For the peanut sauce: - 3 tablespoons of - so sauceja- 2- lemons water- 50 g of- peanuts.
Utensils: 1 Chinese set - 1 Fondue set - 1 Skimmer - 1 Wooden spoon - 1 Baking tray - 1 Saucepan - 1 Set of 3 frying pans - 1 Kitchen scales -
Total time:
2h35
Preparation:
30 min -
Cooking:
2h05
Phase 1
Prepare the meat and fish by cutting them into strips, and removing excess fat from the meat. Reserve all the scraps for the broth.
Phase 2
Prepare the shellfish and crustaceans, and once again reserve all the scraps for the broth.
Phase 3
Preparation of the broth. In a large saucepan, bring a large volume of water to the boil with all the ingredients and the meat and fish scraps. Leave miadd 2 hours.
Phase 4
At the end of cooking, filter and skim the broth.
Phase 5
Preparation of the Peking sauce. Mix all the ingredients vigorously, taste and adjust the seasoning if necessary.
Phase 6
Preparation of the oyster sauce. Finely chop the chives and mix all the ingredients thoroughly.
Phase 7
Preparation of the peanut sauce. Roast the peanuts in a hot pan, without adding any fat.
Phase 8
Blend the peanuts then mix with the lemon juice and soy sauce. Add a little water if necessary.
Phase 9
Preparation of the nuoc mam sauce. Mix all the ingredients until the sugar cubes are completely dissolved.
Phase 10
Preparation of the ginger sauce. Mix the 2 vinegars and the chopped ginger.
Phase 11
Keep the broth hot throughout the meal by soaking the pieces of meat/fishin which they will cook. Serve with all the sauces.
Utensils: 1 Chinese set - 1 Fondue set - 1 Skimmer - 1 Wooden spoon - 1 Baking tray - 1 Saucepan - 1 Set of 3 frying pans - 1 Kitchen scales -
Total time:
2h35
Preparation:
30 min -
Cooking:
2h05
Phase 1
Prepare the meat and fish by cutting them into strips, and removing excess fat from the meat. Reserve all the scraps for the broth.
Phase 2
Prepare the shellfish and crustaceans, and once again reserve all the scraps for the broth.
Phase 3
Preparation of the broth. In a large saucepan, bring a large volume of water to the boil with all the ingredients and the meat and fish scraps. Leave miadd 2 hours.
Phase 4
At the end of cooking, filter and skim the broth.
Phase 5
Preparation of the Peking sauce. Mix all the ingredients vigorously, taste and adjust the seasoning if necessary.
Phase 6
Preparation of the oyster sauce. Finely chop the chives and mix all the ingredients thoroughly.
Phase 7
Preparation of the peanut sauce. Roast the peanuts in a hot pan, without adding any fat.
Phase 8
Blend the peanuts then mix with the lemon juice and soy sauce. Add a little water if necessary.
Phase 9
Preparation of the nuoc mam sauce. Mix all the ingredients until the sugar cubes are completely dissolved.
Phase 10
Preparation of the ginger sauce. Mix the 2 vinegars and the chopped ginger.
Phase 11
Keep the broth hot throughout the meal by soaking the pieces of meat/fishin which they will cook. Serve with all the sauces.