Chinese Fondu

Pot au feu chrysantheme

JU-BUA-GUO

 

You will need:

4 tbs Soya sauce, 2tbs sesame oil, 2 tbs rice wine, 2 liters chicken broth, chinese vermicelli noodles, strips of chicken or turkey breast, shrimp, firm cubed fish, (or sea food of your choice, cubed) baby spinach and bok choy cut on the bias.

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Pour broth, soya sauce, sesame oil and rice wine into the fondu heating pot and bring temperature up to just below a boil. Then you can dip the shrimp/meat strips in the hot broth to cook through.

Serve with chinese hot chili sauce, dark soya sauce or mustard dips. Once the meats have cooked then add the vermicelli and vegetables to the broth and bring to a boil.

Once brought to a boil, reduce heat and simmer 5 minutes. Serve as a soup to finish the meal.

*The traditional method includes two beaten eggs in the hot broth at the end, although this would elevate the cholesterol and saturate levels beyond acceptable.

** This is the oriental version. You can, of course, modify it to suit your taste. Serve with a steamed rice w/ or w/out peas.

Great Romantic Dinner !

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