Chinese Hot Pot
A fondue-style meal where meat, shrimp, tofu and vegetables are cooked at the table in a fragrant broth with star anise and shiitake.
Ingredients13
- glass noodles150 g
- chicken breast400 g
- beef tenderloin400 g
- raw shrimp300 g
- tofu250 g
- carrots200 g
- bean sprouts150 g
- fresh spinach100 g
- mushrooms150 g
- chicken broth2 l
- rice wine125 ml
- dried shiitake mushrooms2 Stück
- star anise1 Stück
Instructions
- 1
Soak the glass noodles in lukewarm water for about 10 minutes. Wash the chicken and beef, pat dry and cut into thin strips. Shell the shrimp, remove the vein, rinse under cold water and pat dry.
- 2
Cube the tofu. Wash, trim and, where needed, peel the carrots, bean sprouts, spinach and mushrooms. Slice the carrots, leave the sprouts and spinach whole, and slice or quarter the mushrooms.
- 3
Bring the chicken broth and rice wine to a boil. Add the shiitake and star anise.
- 4
Drain the glass noodles and cut them a little shorter. Arrange the meat, shrimp, tofu, vegetables and noodles decoratively on platters.
- 5
Pour the broth into a hot pot or fondue pot and set it on the table. Cook the ingredients in small strainers in the simmering broth. Finally, cook the glass noodles in the now very flavorful broth.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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