Chinese Hot Pot with Turmeric

Name: Chinese Hot Pot with Turmeric
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 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

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Preparation 30 MIN

Cooking 20 MIN
Servings 6

Ingredients
Preparation

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

In a food processor, finely chop the onions, garlic and ginger with the spices.
Heat the fondue pot on the stovetop over medium-high heat and cook the onion mixture in the oil for 1 minute. Add the remaining ingredients. Bring to a boil and let simmer for 15 minutes. Generously season with salt.
Place the heating plate at the centre of the table. Select the Broth function and set the fondue pot on the heating plate. Serve with garnishes and sauces of your choice.

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.