Fondue Chinoise a la Anne Marie Jaquier
My best friend from college is a world champion Swiss water skier. Unlike me she has a brilliant mind for math. We get along so well because we share an appreciation for Cartier and Hermes, beaches and good food. Her mother makes a fondue for dozens of friends at their home each year. Here is her version of fondue chinoise, which they also serve for special occasions and holidays. Optional additions to the broth are a tablespoon or two of minced ginger or minced garlic and a piece of star anise.
2 liters water
2 cubes vegetable broth bouillon
1 -2 green lime leaf
Scant 1 cup leeks, thinly sliced
1/2 Thai bird chile or jalapeno, seeded and sliced thin.
Bring to a simmer and cook until the flavors come together, at least 30 minutes. Transfer to the fondue pot. On the side serve the following for dipping into the broth. Be sure to not overcook to mushiness. Let your guests add to the pot, taking away what is cooked with their forks. Then at the end, ladle a bit for each guests to enjoy the herbs, spices and juices that are now deliciously cooked into the meat.
- Very thinly sliced beef tenderloin or chicken breast, about ½ lb per person
- Bok Choy, sliced
- Mushrooms-button, porcini, oyster or a combination
- soy bean sprouts
- flat cilantro leaves
- zucchini cut in thin rounds
- yellow peppers, seeded and sliced
She recommends a couple of spicy sauces, both Asian influenced for this Swiss version of Chinese Hot Pot.
1. mix ¾ C mayonnaise with 1 TB wasabi paste or cream
2. mix 3/4 C mayonnaise with 1 t soy sauce, 1 ts thai garlic chili sauce and 1 TB minced red onion.
Here are a few other recipes, untraditional, but looking very delicious!
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