Chinese Fondue

Chinese Fondue is a combination of chicken broth and vegetables and chicken and scallops or shrimp.

At the end of the meal, the broth has been flavoured by the vegetables and chicken and scallops that have been cooking in it. A raw egg and some noodles are dropped in and form Egg Drop Soup.

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Serves

Ingredients

1.5 L (1 1/2 qts) unsalted chicken broth
1/2 Tsp salt
1 - 2 1/4 inch sliced zucchini
5 - 6 slice mushrooms
1 head broccoli (cut into flowerets2)
1 red or yellow or orange or green sweet pepper (cut into bite sized pieces)
2 deboned, skinless chicken breasts (cut into bite sized pieces)
2 - 3 Large sea scallops per person (or can substitute or add large shrimp)
1 Recipe lemon chive aioli
1/2 cup your favourite shrimp sauce
1/2 cup your favourite chicken/rib barbecue sauce
1 Large egg (gently scrambled)

Optional

1/3 cup fresh noodles

Directions


Heat the broth and salt on the stove top in a fondue pot. Place the heated broth on a heating source for the fondue.

Prepare the vegetables.

Set the table with 2 fondue forks per person. Set the table with a raw food bowl/person. Pass the vegetables and scallops and chicken and sauces around. Each person should start to cook two things. The dinner progresses as people start to eat and continue to cook.

When everyone has had enough of the main course, drop the scrambled egg into the leftover broth and add some noodles (if desired).

Everyone then has a small bowl of Egg Drop Soup.

Lemon Chive Aoli

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Ingredients

1 cup mayonnaise
2 Tbsp freshly chopped chives
1 Tbsp freshly grated lemon rind
2 Tsp lemon juice
2 Tsp good mustard (e.g. Dijon with horseradish, grainy mustard)
1 clove garlic (minced)
1/4 Tsp salt
1/4 Tsp freshly grated pepper

Note

A multipurpose dip which is perfect served with a meat raclette. It is also good with fresh vegetable sticks.

Directions


In bowl, stir together mayo, chives, lemon rind, juice, mustard, garlic, salt and pepper.

Cover and refrigerate for up to 2 days,