Asian hotpot


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 222 Kcal, 22g Protein, 18g Carbohydrates, 7g Fat


Ingredients

  • To prepare the stock
  • 1 spring onions incl. green parts, cut into thin rings, greens set aside
  • 1 garlic clove, pressed
  • 0.5 red chilli pepper, cut into thin rings
  • 0.5 tbsp ginger, finely chopped
  • 1.5 litres meat bouillon
  • 2 sticks lemongrass sticks, crushed
  • 2 kaffir lime leaves
  • 1 star anise
  • To assemble
  • 200 g pak choi, cut lengthwise into approx. 4 cm strips
  • 50 g glass noodles
  • 10 g dried shiitake mushrooms
  • a little sea salt
  • 200 g smoked tofu, cut into approx. 3 cm cubes
  • 2 lime, rinsed with hot water, dabbed dry, cut into wedges
  • 200 g chicken breasts, thinly sliced

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  • To prepare the stock

    Briefly sauté the garlic, spring onions, chilli pepper and ginger in a pan without any oil. Pour in the stock, add the lemongrass, kaffir lime leaves and star anise, bring to the boil, then reduce the heat and simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, place on a burner and keep warm.
  • To assemble

    Just before serving, add the pak choi, mushrooms, glass noodles and tofu to the stock. Soak the chicken in the stock in batches. Serve with the limes and fleur de sel.
  • Tip:

    For a vegetarian option, use vegetable stock instead of meat stock and tofu instead of meat.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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