Fondue Chinoise – Asian Broth for New Year's Eve

Fondue chinoise is what Germany and Switzerland call the fondue in which you cook meat in hot broth. You prepare the broth beforehand with ginger, shiitake, soy sauce and rice wine. On New Year's Eve you put the pot on the table and have nothing left to do in the kitchen, even if the evening lasts four hours.

By Laura Chen· November 4, 2026

1 Std 15 Mintotal

4servings

360kcal

ChineseCuisine ›

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Plan 200 g of meat and shrimp per person, plus 250 g of vegetables. Put the meat in the freezer for 45 minutes. Partly frozen, you can slice it into 2 mm thin slices, and they cook in the broth in seconds. Beef may stay pink. Pork and chicken take 2 to 3 minutes, until white inside. Use the fondue fork for raw meat and a second fork for eating.

In the end the broth tastes of everything you cooked in it. Add glass noodles and the remaining vegetables and ladle it into bowls as soup. You know the Japanese relative with kombu broth as Shabu shabu, the Chinese one with chili as Huo guo. For dips set out Ponzu and Peanut sauce.

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Fondue Chinoise – Asian Broth for New Year's Eve

Name: Fondue Chinoise – Asian Broth for New Year's Eve
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1.5 l chicken broth; 30 g ginger, sliced; 2 garlic cloves, lightly crushed; 2 scallions, in 5 cm (2 in) pieces; 4 dried shiitake mushrooms; 2 tbsp light soy sauce; 2 tbsp Shaoxing rice wine; 1 star anise; 1 tsp salt; 250 g beef top round; 200 g pork tenderloin; 200 g chicken breast; 150 g raw shrimp, peeled and deveined; 300 g bok choy, leaves separated; 200 g napa cabbage, in wide strips; 150 g button mushrooms, halved; 300 g broccoli, in small florets; 150 g snow peas; 100 g glass noodles; 2 scallions, in fine rings; Cilantro leaves for garnish

Laura Chen

Servings

Prep time

45 minutes

Cook time

30 minutes

Calories

360

Cuisine

Chinese

Ingredients

For the broth:

1.5 l chicken broth
30 g ginger, sliced
2 garlic cloves, lightly crushed
2 scallions, in 5 cm (2 in) pieces
4 dried shiitake mushrooms
2 tbsp light soy sauce
2 tbsp Shaoxing rice wine
1 star anise
1 tsp salt

Meat and shrimp (200 g per person):

250 g beef top round
200 g pork tenderloin
200 g chicken breast
150 g raw shrimp, peeled and deveined

Vegetables and noodles:

300 g bok choy, leaves separated
200 g napa cabbage, in wide strips
150 g button mushrooms, halved
300 g broccoli, in small florets
150 g snow peas
100 g glass noodles
2 scallions, in fine rings
Cilantro leaves for garnish

Instructions

Put the beef, pork and chicken in the freezer for 45 minutes. Pour 200 ml hot water over the shiitake and let them soften for 20 minutes.
Put the broth, ginger, garlic, scallion pieces, soy sauce, rice wine and star anise in a pot. Slice the shiitake and add them with their soaking water.
Simmer the broth gently for 30 minutes and season with salt. It should taste stronger than a soup, because the vegetables take up salt.
Slice the partly frozen meat across the grain into 2 mm thin slices. Arrange it with the shrimp on platters and keep cold until eating.
Wash the vegetables and arrange them on plates. Soak the glass noodles in warm water for 10 minutes and let them drain.
Set the burner in the middle of the table and pour the boiling broth into the fondue pot. Keep 1 l of hot broth or water ready on the stove for topping up.
At the table, cook beef for 30 seconds, pork and chicken for 2 to 3 minutes, shrimp for 2 minutes until pink. Cook vegetables in the fondue strainer for 2 to 3 minutes.
At the end put glass noodles and the remaining vegetables in the broth and let them steep for 3 minutes. Ladle the soup into bowls and scatter scallions and cilantro over it.

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Fondue Chinoise – Asian Broth for New Year's Eve

Ingredients

For the broth:

Meat and shrimp (200 g per person):

Vegetables and noodles:

Instructions

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