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Asian hotpot
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 222
  • Fat about 7g
  • Carbohydrates about 18g
  • Protein about 22g
This is needed
This is needed for 4 people
To prepare the stock
  • 0.5 tbsp ginger, finely chopped
  • 2 kaffir lime leaves (Thai-Kit)
  • 0.5 red chilli pepper, cut into thin rings
  • 1 garlic clove, pressed
  • 1 spring onion incl. green part, cut into thin rings, greens set aside
  • 2 sticks lemongrass, crushed
  • 1.5 litres meat bouillon
  • 1 star anise
To assemble
  • 200 g chicken breasts, thinly sliced
  • 10 g dried shiitake mushrooms
  • 200 g pak choi, cut lengthwise into approx. 4 cm strips
  • 2 lime, rinsed with hot water, dabbed dry, cut into wedges
  • 200 g smoked tofu, cut into approx. 3 cm cubes
  • a little sea salt
  • 50 g glass noodles
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And that's how it's done
And that's how it's done
To prepare the stock
Briefly sauté the garlic, spring onions, chilli pepper and ginger in a pan without any oil. Pour in the stock, add the lemongrass, kaffir lime leaves and star anise, bring to the boil, then reduce the heat and simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, place on a burner and keep warm.
To assemble
Just before serving, add the pak choi, mushrooms, glass noodles and tofu to the stock. Soak the chicken in the stock in batches. Serve with the limes and fleur de sel.