Ingredients
- 1.32 gallons (6.34 cups/50.72 oz.) chicken or vegetable broth (scroll down for homemade broth recipes)
- Assorted dippers (see dip suggestions)
- Assorted dips (make your own combinations with, for example, soy sauce, sesame seeds, garlic, green onions, peanut butter, hoisin sauce, spicy chili paste, sesame paste, lime juice, or cilantro)
Dipping suggestions
- Meat, such as meatballs, thin slices of steak, pork tenderloin, veal, or chicken breast.
- Fish, such as shrimp, fish balls, thin slices of tilapia, & squid.
- Vegetables, such as regular or sweet potato cubes, Chinese cabbage, spinach, snap peas, bean sprouts, pumpkin, daikon cubes, corn, & various types of mushrooms.
- Vegetarian options, such as tofu, vegetable dumplings, noodles, & vegetarian wontons.
Perfect recipe for
Preparation
- Place the electric fondue in the middle of the table. Place the fondue pot on the base and pour the broth into the pot.
- Set the temperature to |||. Once the broth starts to bubble, it is hot enough. While it heats up, place the dippers and sauces on the table in containers or bowls.
- Spear the desired dipper on a fondue fork and cook it in the broth. Don't want to hold the fork while cooking? Place the splash guard on the fondue pot before getting started. The different figures in the rings make it easy to remember whose fork is whose.
- Dip the cooked dipper in a sauce and dig in!
Tip: Add some noodles and dippers to the broth. Once cooked, remove them from the pot together with a little broth to make delicious noodle soup!
Making your own "Hotpot Chicken Stock" (click to view recipe)
Prefer to make your own chicken stock? Then follow the recipe below.
Ingredients
- 1 whole chicken or 4 chicken legs
- 2 inches ginger, sliced
- 4 to 5 green onions
- 1 garlic bulb, cut into 2 halves
- 1 onion, cut into 4 quarters
- 3.4 oz rice wine
- 1.8 oz shiitake mushrooms
- 2 tsp black peppercorns
- 3.2-3.7 quarts of water
Preparation
- Put all the ingredients in a large pan and add the water.
- Bring to a boil. Turn the heat to low and simmer for 2 to 3 hours.
- After simmering, you can strain the broth and use it for the hotpot or store it in the fridge.
Optional: Do you want a broth that is a bit darker and deeper in flavor? Before starting step 1, roast the chicken and vegetables in the oven at 355°F for 30 minutes.
Making your own "Hotpot Vegetable Stock" (click to view recipe)
Prefer to make your own vegetable stock? Then follow the recipe below.
Ingredients
- 4 inches ginger, sliced
- 8 to 10 green onions
- 1 garlic bulb, cut into 2 halves
- 2 onions, cut into 4 quarters
- 2 carrots, in pieces
- 3.4 oz rice wine
- 3.5 oz shiitake mushrooms
- 2 tsp black peppercorns
- 3.2-3.7 quarts of water
Preparation
- Roast the vegetables for 45 minutes in the oven at 430°F, tossing every 15 minutes.
- Put all the roasted ingredients and the remaining ingredients in a large pan. Add the water.
- Bring to a boil. Turn the heat to low and simmer for 2 to 3 hours.
- After simmering, you can strain the broth and use it for the hotpot or store it in the fridge.
