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Fondue Chinoise (Chinese Fondue)
Ingredients for 4 people): 300 g each of chicken breast fillet, veal fillet and pork fillet, 1
large carrot, 1 small leek, 40 g of celery, 1 piece of fresh ginger (approx. 4 cm),
1
⁄2 stalk of
lemon grass, 250 g of spinach, 250 g of spring onions, 1 to 2 1 of chicken stock, 3 tables-
poons of dry sherry. For the sauce: 3 tablespoons of soy sauce and 4 fresh egg yolks.
Place the meat separately into freezer bags and allow it to freeze for approx. 45 minutes.
Thereafter, cut it into wafer-thin slices and arrange on a dish. Wash and prepare the carrot,
leek and celery and, if necessary, peel them and cut them into thin batons. Peel the ginger
and finely chop it along with the lemon grass. Wash and prepare the spinach and the spring
onions and arrange them together.
Let the chicken stock in the fondue pot come to boil on the stove and put in the carrot, the
leek, the ginger and the lemon grass. Allow all of this to simmer for approx. 10 minutes
and thereafter season with sherry. Place the fondue pot on the hot burner. Divide the soy
sauce between four bowls and whisk it with one egg yolk in each bowl. Arrange all the
ingredients on the table.
The ingredients are put into fondue sieves in portions or skewered on fondue forks, cooked
in the hot stock and dipped, as desired, in the soy sauce.
Spicy sauces, rice and fresh baguette bread are suitable accompaniments.
Accessories
Genuine KÜCHENPROFI burning paste, as a triple strip and as a 1 litre bottle, fondue sieves
and boiling spoons are available in shops.
