Chinese fondue

Name: chinese fondue
Total time: 30 min
Yield: 4
Ingredients: 1250 milliliters broth; 250 gram chicken breast in strips; 250 gram pork fillet in flat strips; 150 gram roots grated; 150 gram Chinese coal in strips; 150 gram pak choi in strips; 150 gram shiitakes in pieces; 150 gram sweet peppers in strips; 150 gram bean sprouts; 250 gram mie cooked; 250 gram White rice cooked; 50 gram mushrooms in pieces; 50 gram bean sprouts; 50 gram roots in thin strips; 50 gram Chinese coal in thin strips; 4 sheet filo pastry; 1 egg yolk; 250 milliliters sunflower oil; soy sauce; chili sauce

A delicious recipe for Chinese fondue.

Directions

Prepare the broth according to the instructions on the package. Keep the broth gently to the boil.
Do not use all broth at once. To prevent the broth from becoming too salty, some of the retained broth may be added during the fondue.
Divide the chicken, pork fillet, all vegetables, noodles and rice over small dishes.
Blanch the vegetables in boiling water for the mini spring roll.
After a few minutes, remove the vegetables from the water and roll them up as an envelope in a sheet of filo dough. Stick the edges with some egg yolk.
Fry the spring rolls for several minutes at 180 ° C in the sunflower oil until they are golden brown.
Prick the meat and vegetables on a fork or use a small basket and keep them in the fondue pan for a few minutes until the meat is white and cooked. Or divide the various ingredients into the fondue pan and pour some stock with filling into a bowl.
Serve with noodles, white rice, spring rolls, soy sauce and chili sauce.