How To make Chicken Fondue in Ginger Broth
Ingredients
4
cup
chicken stock
2/3
cup
white wine, or 1/4 c cider or rice vinegar
2
each
lemon, slices
2
each
garlic, cloves, minced
2
tablespoon
gingerroot, minced
2
teaspoon
sugar
Chicken and Vegetable Trays:
1
pound
chicken, breasts, boneless, skinless
1/2
each
broccoli, bunch
1
each
yellow summer squash or zucchini
2
cup
swiss chard, torn, or romaine lettuce
1
each
sweet red pepper, or green pepper
1/4
pound
mushrooms
1
hot chili sauce (recipe follows)
1
garlic sauce (recipe follows)
Directions:
Cooking stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer.
Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.
Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp.
Serve with Hot Chilli Sauce and Garlic Sauce for dipping.
Garlic Sauce:
1/2 c light sour cream or low-fat yogurt or a mixture of both
2 ea garlic, cloves, minced.
1/4 c parsley, fresh, chopped
(For a variation, substitute chopped fresh basil or coriander, to taste for the garlic and reduce the parsley to 1 tbsp.)
In a small bowl combine sour cream, garlic and parsley.
Hot Chili Sauce:
1/3 c water
2 tb lemon juice or lime juice
1 tb soy sauce, low-sodium
1 ts sugar
1/4 ts hot pepper flakes
In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.
How To make Chicken Fondue in Ginger Broth's Videos
How to Make Hot Pot at Home! #shorts #hotpot #broth #recipe
How to make 3 recipes for fondue broth!
Description
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Yow Hon
7 oz crab paste (Choysco)
200 g crab paste (Pantai)
7 oz Shrimp paster
8 oz hot and sour paste (PorKwan)
2- 400 ml coconut milk
160 g minced prawn in spice
160 g minced crab in spice
1.5 kg ox tail
1/2 cup vinegar
4 tbsp Chinese BBQ- Satay
3 tbsp sugar
3 tbsp chicken soup mix
2 tbsp fish sauce
2 tbsp cooking oil
2 tbsp minced garlic
9 L Water
Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
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Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
==========
earlier life
==========
Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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Video Title
How to cook Chicken Hotpot ???? 〜鶏の水炊き〜 | easy Japanese home cooking recipe
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
In this video, I am making Chicken hotpot. Hotpot is something we often make in cold winter day in Japan and often with families and friends. This recipe is one of the most popular Hotpot dish in Japan.
Ingredients for Chicken Hotpot:
Chicken (other meat or fish) 200g
Spinach a hand-full
Shimeji mushroom (or any other mushroom) 1/2 bundle
Daikon radish (white radish) 1/3
Carrot 1/2
Tofu 1/3-1/2 package
Water 2 cups
Kombu kelp 5 g
Sauce for Hotpot:
- Scallion 4-6 bundles
- Soy sauce 2 Tbsp
- Mirin 2 Tbsp
(or 2 Tsp Sugar instead of Mirin)
00:00 Intro
00:58 Ingredients
01:32 Preparing ingredients
02:49 Preparing the sauce
04:58 Cooking Hotpot
06:11 Eating
10:59 Ending
11:40 Recipe
Tik Tok:
tiktok.com/@taijiskitchen
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#AuthenticJapaneseHomeCooking
#EasyJapaneseFood
#ChickenHotpot
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