Chinese Hot Pot with Turmeric
Chinese Hot Pot with Turmeric
Ingredients
- 2 onions, roughly chopped
- 2 cloves garlic, halved
- 1 tbsp fresh ginger, chopped
- 1 tbsp ground turmeric
- 2 tsp ground coriander
- 2 tbsp (30 ml) olive oil
- 4 cups (1 litre) chicken broth
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) tomato paste
- 1/2 tsp (2.5 ml) Tabasco-style sauce
- 1 tsp (5 ml) toasted sesame oil
- 1/2 lb (225 g) chicken breast, cut into strips
- 3/4 lb (375 g) raw shrimp, peeled and deveined
- 3/4 lb (375 g) fondue beef
- 2 cups (500 ml) broccoli florets
- 2 cups (500 ml) orange, purple or green cauliflower florets
- 2 cups (500 ml) napa cabbage, coarsely sliced on the diagonal
- 1 red bell pepper, cut into squares
- 8 baby bok choy
- 12 shiitake mushrooms (or other mushrooms), stems removed
Instructions
- In a food processor, finely chop the onions, garlic and ginger with the spices.
- Heat the fondue pot on the stovetop over medium-high heat and cook the onion mixture in the oil for 1 minute. Add the remaining ingredients. Bring to a boil and let simmer for 15 minutes. Generously season with salt.
- Place the heating plate at the centre of the table. Select the Broth function and set the fondue pot on the heating plate. Serve with garnishes and Fondue Sauces of your choice.
Chinese Hot Pot with Turmeric