FLAVOURS OF CHINA
Fondue Chinoise, is an oriental- style fondue that is served like a hot pot.
Armin chops a red chilli, a ginger and 2 garlic cloves and lightly fries them before adding 1 litre of vegetable stock.
Then into the stock go spring onions, pak choi, red pepper, chopped fennel and a good slug of soy sauce and seasoning.
This is served with strips of thinly- sliced pork, which are held in the hot liquid in the fondue for one minute until cooked through. sweet chilli sauce and soy work nicely as dips. LUCY SAYS: i like quite a lot of heat so i’d add another chilli. But the flavour — which isn’t unlike miso soup — is fresh, warming and great for winter. ARMIN SAYS: it’s traditional to crack a raw egg into this fondue once you have eaten the pork. Cook for another minute before sharing out the soup.
7/10