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Chinese Hot Pot Fondue Recipe
|Chicken breasts||2 , skinned, boned and cut into thin strips|
|Boneless beef sirloin||1⁄2 Pound, cut into thin strips|
|Shrimp||7 Ounce (Fresh Or Frozen, 1 1/2 Cups)|
|Fresh spinach/Sliced chinese cabbage||2 Cup (32 tbs)|
|Fresh mushrooms||8 Ounce (2 Cups, 1 Pint)|
|Cauliflower head||1⁄2 , divided into small pieces|
|Chicken broth||6 Cup (96 tbs)|
Calories 139 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.75 g3.7%
Trans Fat 0 g
Cholesterol 76 mg
Sodium 1072 mg44.7%
Total Carbohydrates 4 g1.5%
Dietary Fiber 1.5 g6.1%
Sugars 2.3 g
Protein 23 g46.1%
Vitamin A 16% Vitamin C 39.3%
Calcium 3.6% Iron 8.1%
*Based on a 2000 Calorie diet
Cover and refrigerate until time to serve.
Prepare desired sauces.
Use bottled soy sauce, sweet and sour sauce, mustard sauce, teriyaki sauce or prepare your own .
Heat chicken broth and salt until bubbly.
Pour into fondue pot; place over heating unit in center of table.
Set out dishes of sauces.
Each guest uses fondue fork to spear piece of vegetable and/or meat and cooks it in the hot chicken broth.
Serve with rice (use a covered dish or warming tray to keep warm throughout meal) and sauces.
From time to time, spoon some of chicken broth over rice or pass additional broth.