BELLA 13696 3QT Electric Fondue Maker - Manual (Page 8)

7
AsiAn Hot Pot
6 small onions, cut in rings
3 garlic cloves, minced
2 tablespoons butter
1 tablespoon freshly grated ginger
6 cups natural low sodium beef consomme or broth
6 cups natural low sodium vegetable or mushroom consomme or broth
2 tablespoons toasted sesame oil
3 tablespoons ketchup
2 tablespoons aged soy sauce
2 tablespoons hoisin sauce
1 cup chopped parsley
1/2 cup snipped chives
Salt and pepper
1. Sauté onions and garlic and then add the remaining ingredients
to a large soup pot.
2. Simmer the broth for at least 1 hour. To begin, add 8 cups hot broth
to the fondue pot. Make sure the fondue pot is 2/3 full; ladle additional broth
into fondue pot as needed. Keep the broth at simmer throughout the meal,
adjust temperature as needed.
3. For easier cutting, partially freeze boneless beef and poultry,
then cut into paper thin slices, no more than 1/4 inch thick.
4. Marinate fondue meats, poultry, fish, tofu, and vegetables for more flavor.
5. When serving a combination of meats, vegetables or tofu, cook meat
and fragrant vegetables such as onions, chives, or mushrooms first
to add flavor to the broth.
6. Adjust temperature as needed to keep broth at a simmer (not boiling).
7. To fully enjoy the experience and varied flavors of a communal
Asian Hot Pot fondue party, serve a variety of dipping sauces. You will need
at least 1/2 cup of each type of sauce. Dips can be prepared 1 day to
a few hours in advance. Cover and refrigerate until needed.
ReciPes