Name: Chinese Seafood Fondue
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 cups (1 litre) low-sodium chicken broth; 1 can (10 oz/284 ml) concentrated chicken broth; 1 tbsp (15 ml) low-sodium soy sauce; 2 green onions, cut into pieces; 2 garlic cloves, crushed; 1 piece fresh ginger, about 1 inch (2.5 cm) long, peeled and halved; 1/8 tsp ground white pepper (see note); ½ lb (225 g) skinless salmon fillet, cubed; ½ lb (225 g) frozen medium shrimp (20-40), shelled and deveined, thawed and patted dry; ¼ lb (115 g) scallops (20-40), fresh or frozen, patted dry; ½ lb (225 g) whole white mushrooms or shiitake mushrooms, stems removed; ½ lb (225 g) baby bok choy, quartered lengthwise; ½ lb (225 g) frozen wontons, thawed

Note from Ricardo

White pepper goes very well with fish and seafood because it is subtler than black pepper. If you do not have any on hand, season lightly with black pepper instead.

Use a fondue spoon to help fish the wontons and other small items out of the broth.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Chinese Seafood Fondue

Categories

Ingredients

Broth

For dipping, your choice of

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Electric Fondue Set