Chinese Hot Pot with Turmeric
- 2 onions
- 2 cloves garlic
- 1 tablespoon (15 ml) finely chopped fresh ginger
- 1 tablespoon (15 ml) ground turmeric
- 2 teaspoons (10 ml) ground coriander
- 2 tablespoons (30 ml) olive oil
- 4 cups (1 litre) chicken broth
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) tomato paste
- 2.1/2 to 1 teaspoon (5 to 5 ml) hot pepper sauce
- 1 teaspoon (5 ml) toasted sesame oil
- Salt and pepper
- 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
- 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
- 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.
- Serve with Four Hot Dipping Sauces.
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.