Chinese Hot Pot with Turmeric

Chinese Hot Pot with Turmeric

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  • Preparation 30 min
  • Cooking 20 min
  • Servings 6
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs
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Ingredients

  • Broth

    • 2 onions, roughly chopped
    • 2 cloves garlic, halved
    • 1 tbsp fresh ginger, chopped
    • 1 tbsp ground turmeric
    • 2 tsp ground coriander
    • 2 tbsp (30 ml) olive oil
    • 4 cups (1 litre) chicken broth
    • 2 tbsp (30 ml) honey
    • 2 tbsp (30 ml) tomato paste
    • 1/2 tsp (2.5 ml) Tabasco-style sauce
    • 1 tsp (5 ml) toasted sesame oil
    • 1/2 lb (225 g) chicken breast, cut into strips
    • 3/4 lb (375 g) raw shrimp, peeled and deveined
    • 3/4 lb (375 g) fondue beef
    • 2 cups (500 ml) broccoli florets
    • 2 cups (500 ml) orange, purple or green cauliflower florets
    • 2 cups (500 ml) napa cabbage, coarsely sliced on the diagonal
    • 1 red bell pepper, cut into squares
    • 8 baby bok choy
    • 12 shiitake mushrooms (or other mushrooms), stems removed

Preparation

Note from Ricardo

Mongolian in origin, hot pots—also known as Chinese fondues—have become popular throughout east Asia and beyond. A pot of simmering broth is placed in the centre of the table. Diners spear morsels of food, cook them in the broth and dip them in their preferred sauce. The broth is sometimes served as a soup at the end of the meal.

Personal Note