Chinese fondue à la Gabi

Ingredients for 2 servings:

• 6 glasses of chicken broth with meat, regardless of the number of people, or fresh chicken broth
• 200 g pork fillet(s)
• 200 g beef fillet(s)
• 200 g chicken breast fillet(s)
• 200 g cauliflower
• 200 g leek
• 200 g mushrooms
• 200 g carrot(s)
• 2 tbsp dry sherry
• ¼ cup soy sauce
• 3 egg yolks

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Pour 6 glasses of chicken broth into a pot (remove the meat), dilute 1:1 with 6 glasses of water, and heat. Then pour into the Mongolian pot/fondue pot and continue heating on the burner. Cut the cauliflower into tiny florets, slice the leek into thin rings, and thinly slice the mushrooms and carrots. Thinly slice the meat while it’s still frozen. Then place all the vegetables and meat in separate bowls. Whisk the sherry, soy sauce, and egg yolk together in a blender and divide into bowls. Alternately fill the fondue sieves with all the vegetables and meat, dip them in the broth, let them cook, transfer to a plate, and dip into the sauce, etc. Serve with rice or baguette as a side dish. Tip: When everyone is full, add any leftover vegetables, meat, and sauce (you may need to make more sauce) to the Mongolian pot/fondue pot and let it simmer with the lid closed. This makes an excellent soup.