Chinese Fondue
Turn dinner into an interactive culinary adventure with this flavorful Chinese Fondue recipe! Designed to bring people together, this dish features a simmering pot of aromatic broth infused with garlic, ginger, soy sauce, and red chili flakes. Surround the pot with an array of fresh ingredients—thinly sliced beef, chicken, shrimp, tofu, and vibrant vegetables like bok choy, shiitake mushrooms, and baby corn—for a customizable dining experience that lets everyone cook their favorite bites to perfection. Udon noodles add a comforting touch, while hoisin sauce and sesame oil provide the perfect dips to elevate every bite. Ideal for a crowd, this communal hot pot recipe is as much about sharing as it is about savoring, making it a memorable centerpiece for any gathering. Perfect for those seeking easy, interactive meals with bold Asian flavors!
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Recipe Information
Ingredients
- 8 cups chicken broth (low sodium)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 2-inch piece fresh ginger, sliced
- 1 teaspoon red chili flakes
- 1 block tofu (firm, cubed)
- 1 pound beef (thinly sliced, like sirloin)
- 1 pound chicken breast (thinly sliced)
- 1 pound shrimp (peeled and deveined)
- 2 cups shiitake mushrooms (sliced)
- 2 heads bok choy (chopped)
- 1 cup baby corn
- 1 cup carrots (thinly sliced)
- 12 ounces udon noodles or vermicelli
- 1 cup scallions (chopped)
- 1 small bowl hoisin sauce (for dipping)
- 1 small bowl sesame oil (for dipping)
Instructions
In a large pot or hot pot appliance, combine the chicken broth, soy sauce, rice vinegar, garlic, ginger, and red chili flakes. Bring the mixture to a boil, then lower the heat to simmer for 10 minutes to develop the flavors.
While the broth simmers, prepare the ingredients. Thinly slice the beef, chicken, and vegetables; cube the tofu; and arrange all the ingredients, including the shrimp, on separate platters for easy access.
Cook the noodles according to package instructions, drain, and set aside to serve as an add-in.
Transfer the hot broth to a hot pot appliance in the center of the dining table to keep it simmering during the meal. Alternatively, use a portable butane burner or electric fondue pot.
Provide each diner with small bowls for dipping sauces like hoisin sauce and sesame oil.
Using chopsticks or fondue forks, allow diners to add their choice of raw ingredients into the broth to cook. Thinly sliced meats will cook in about 1–2 minutes, while vegetables and noodles take slightly longer. Once cooked, each diner can enjoy their selection dipped in the sauce of their choice.
Replenish the broth as needed during the meal and keep it simmering for consistent cooking.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.3 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 394 mg | 30% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
