Imperial Fondue Recipe

Name: Imperial Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb boneless skinless chicken, cut in bite-size chunks; 3/4 lb white fish fillet, cut in bite-size chunks; 3/4 lb large shrimp, shelled; 1/2 head Chinese cabbage, coarsely cubed into 2 inch pieces; 1 bunch fresh spinach, stemmed; 1 large carrot, sliced; 2 cups fresh mushrooms (button, shiitake, straw); 4 -6 scallions, sliced in 2 inch diagonal lengths; 1 lb firm tofu, cut in bite-sized cubes (optional); 6 eggs, 1 per person (optional); 1 1 lb soba noodles or 1 lb cellophane noodle; freshly steamed rice; For the broth; 8 cups dashi or 8 cups chicken broth; 1/4 cup soy sauce; 1/4 cup sake or 1/4 cup dry sherry; 1 tablespoon gingerroot, minced

Servings: persons

3/4 lb boneless skinless chicken, cut in bite-size chunks
3/4 lb white fish fillet, cut in bite-size chunks
3/4 lb large shrimp, shelled
1/2 head Chinese cabbage, coarsely cubed into 2 inch pieces
1 bunch fresh spinach, stemmed
1 large carrot, sliced
2 cups fresh mushrooms (button, shiitake, straw)
4 -6 scallions, sliced in 2 inch diagonal lengths
1 lb firm tofu, cut in bite-sized cubes (optional)
6 eggs, 1 per person (optional)
1 1 lb soba noodles or 1 lb cellophane noodle
freshly steamed rice
For the broth
8 cups dashi or 8 cups chicken broth
1/4 cup soy sauce
1/4 cup sake or 1/4 cup dry sherry
1 tablespoon gingerroot, minced

1
Prepare the chicken, seafood, vegetables, and tofu ahead of time, then refrigerate until needed.
2
When ready to eat, arrange all the ingredients attractively on one or more platters and bring to the table.
3
Arrange the noodles on a separate platter.
4
Place sauce (s) of choice into suitabably sized bowls.
5
Combine the dashi or chicken broth, soy sauce, sake or sherry and ginger, in some form of communal cookware that can be placed on the table, for example, an electric wok, stainless steel fondue pot, or Mongolian cooker, and bring to the boil.
6
To cook, each person dips an ingredient of choice (except the noodles) into the broth, and when done to liking, dips their portion into a sauce and eats it with rice.
7
The broth may need topping up, throughout the meal, to replenish the evaporating'fondue'.
8
Traditionalists poach eggs in the broth after all the other ingredients are eaten, placing the cooked eggs over a final bowl of rice.
9
Lastly, add the noodles to the remaining broth, cook until tender, then eat as soup.

1377

kcal

Calories

Fat

Carbs

224

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 lb boneless skinless chicken, cut in bite-size chunks, 3/4 lb white fish fillet, cut in bite-size chunks, 3/4 lb large shrimp, shelled, 1/2 head Chinese cabbage, coarsely cubed into 2 inch pieces, and more.

Yes, Imperial Fondue falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Imperial Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions