Ingredients
150g beef rump, sliced 2.5mm
150g chicken breast, sliced 2.5–3mm
150g pork tenderloin, sliced 2.5mm
Preserved vegetables (gherkins, pearl onions)
Blanched vegetables (broccoli, cauliflower, carrots)
Fresh shimeji mushrooms
Fresh bak choy
Egg noodles
1 shot cognac or sherry
Fondue Broth:
1L Freshstock (chicken, beef, or vegetable)
500ml water
1 leek, sliced
2 carrots, cut into matchsticks
1 tomato
20g dried wood ear or shiitake mushrooms, rehydrated
30g ginger, peeled and roughly chopped
3–4 dried red dates, deseeded
1 tsp whole black pepper
1 bay leaf
Salt, to taste
Dipping Sauces:
Creamy Garlic Aioli:
1 head roasted garlic, 150g mayonnaise, 1 tbsp lemon juice, salt and pepper to taste
Spicy Mayo Sauce:
100g mayonnaise, 1–2 tbsp chilli garlic sauce, 1 tsp honey, juice of 1 calamansi
Cooking Method
Combine all broth ingredients except salt in a pot and simmer for 20–30 minutes. Season to taste and continue simmering for another 8–10 minutes, then keep warm. Prepare the dipping sauces and arrange sliced meats on a platter, fresh vegetables in bowls, and pickles in small dishes.
Fill the Fondue Chinoise pot three quarters full with broth and light the burner. Cook meats and vegetables at the table, dipping into sauces as you go. Toward the end, drop in the noodles to soak up the broth and add a splash of sherry or cognac if you like. Finish by enjoying the rich, warming broth as the final course.
