Chinese Fondue Part 2

Ingredients for 6 servings:

• 1 garlic clove(s)
• 20 g fresh ginger root
• 1 tbsp oil
• 8 tbsp Hoisin sauce (Asian store, alternatively plum jam)
• 4 tbsp soy sauce
• 2 tbsp Sherry, dry (Fino)
• 1 tbsp brown sugar
• 1 tbsp rice vinegar (alternatively apple cider vinegar)
• 100 ml chicken broth (Asian chicken broth)
• 1 garlic clove(s)
• 20 g fresh ginger root
• 1 red chili pepper(s)
• 6 tbsp soy sauce
• 4 tbsp sesame oil, roasted
• 3 tbsp lime juice
• 6 stalks of coriander
• 2 spring onions
• 2 tbsp sesame seeds
• 2 mangoes, ripe
• 3 sprigs of mint
• 100 ml Sweet Chili Sauce
• Salt
• 1 tbsp lime juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Sauces and Dips – Anne’s Cooking School

Part 1 of Chinese fondue (Asian chicken broth and garnishes) can be found here: https://www.chefkoch.de/rezepte/3726391564651566/Chinesisches-Fondue-Teil-1.html Preparation of Hoisin sauce: 1. Finely chop the garlic and ginger. Heat the oil in a saucepan. Sauté the garlic and ginger over medium heat for 2 minutes. 2. Add the hoisin sauce, soy sauce, sherry, sugar, vinegar, and broth, bring to a boil, and simmer for 5 minutes until thickened. Preparation of the soy sesame dip: 1. Finely chop the garlic, ginger, and chili. Mix with the soy sauce, sesame oil, and lime juice. 2. Finely chop the cilantro. Clean the spring onions. Finely dice the white and light green parts. 3. Toast the sesame seeds in a pan without fat. Stir in the coriander, spring onions, and sesame seeds just before serving. To prepare the mango dip: 1. Peel the mangoes and remove the flesh from the stone. 2. Finely puree half of the flesh with a food processor. Finely dice the remaining mango. Finely chop the mint leaves. 3. Mix the mango, chili sauce, and mint. Season with salt and lime juice.