Chinese Fondue
Print recipe| Serves | 4 |
Ingredients
- 1.5 L (1 1/2 qts) unsalted chicken broth
- 1/2 Tsp salt
- 1 - 2 1/4 inch sliced zucchini
- 5 - 6 slice mushrooms
- 1 head broccoli (cut into flowerets2)
- 1 red or yellow or orange or green sweet pepper (cut into bite sized pieces)
- 2 deboned, skinless chicken breasts (cut into bite sized pieces)
- 2 - 3 Large sea scallops per person (or can substitute or add large shrimp)
- 1 Recipe lemon chive aioli
- 1/2 cup your favourite shrimp sauce
- 1/2 cup your favourite chicken/rib barbecue sauce
- 1 Large egg (gently scrambled)
Optional
- 1/3 cup fresh noodles
Directions
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Heat the broth and salt on the stove top in a fondue pot. Place the heated broth on a heating source for the fondue.  | |
| Prepare the vegetables. | |
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Set the table with 2 fondue forks per person. Set the table with a raw food bowl/person. Pass the vegetables and scallops and chicken and sauces around. Each person should start to cook two things. The dinner progresses as people start to eat and continue to cook.  | |
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When everyone has had enough of the main course, drop the scrambled egg into the leftover broth and add some noodles (if desired).  | |
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Everyone then has a small bowl of Egg Drop Soup.  | |