Chinese Hot Pot with Turmeric
Chinese Hot Pot with Turmeric
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Chinese Hot Pot with Turmeric

Preparation
30 MIN
Cooking
20 MIN
Servings
6
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Ingredients

Broth

Preparation

Broth

  1. In a food processor, finely chop the onions and garlic with the spices. In a large saucepan over medium-high heat, fry the mixture in the oil for 1 minute. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer gently for about 15 minutes. Salt generously.

Meats and vegetables

  1. Place the chicken, shrimp and beef on separate plates. Arrange the vegetables on a large platter. Pour the hot broth into a fondue pot and place the pot on a burner in the centre of the table.
  2. Serve with Four Hot Dipping Sauces.

Note

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.

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