Chinese Fondue, Enjoy neat food
Chinese Fondue, enjoyed with a variety of sauces. Vegetables, meat and sauces. Variety in your mouth.
Ingredients
- 2 tsp (10 ml) sunflower oil, divided
- 1 small red onion
- 1 clove garlic
- ½ English cucumber
- Pinch curry powder
- 1 tbsp (15 ml) rice vinegar
- Salt and freshly ground pepper
- 1 red and 1 green chili pepper
- 1 cooking onion
- 8 to 12 cups (2 to 3 l) vegetable stock
- 2 tbsp (30 ml) soy sauce
- ½ cup (125 ml/75 g) rice noodles
- 10 oz (300 g) skinless boneless chicken breasts
- 1 small Chinese (Napa) cabbage
- 2 carrots
- 2½ tbsp (37 ml/20 g) fresh ginger
Details
Serves: 2
Per serving : approx. 474 calories
49 g protein
9 g fat
48 g carbohydrates
Method
Step 1
Chop the red onion and grate the cucumber. Heat 1 tsp (5 ml) of the oil and stir in the red onion.
Peel and press or grate garlic and mix it in. Stir in cucumber. Stir in sugar, curry powder, vinegar, salt and pepper.
Simmer, covered, for 15 minutes. Leave to cool.
Step 2
Finely slice the chili peppers and chop the cooking onion. Stir-fry briefly in the remaining oil.
Pour in the stock and season with soy sauce. Simmer, covered, for 15 minutes.
Step 3
Pour warm water over the noodles and let stand until softened, then drain.
Slice the chicken, cabbage and carrots. Arrange on a plate with the noodles.
Step 4
Bring the stock to a boil. Fill a fondue pot ½ full with stock and light the burner. Peel ginger, add to stock and simmer.
People can then cook their chosen ingredients in the stock, in a small sieve. Serve cucumber sauce on the side.
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