Stock:
1 qt chicken stock
1 onion, thinly sliced
1 large carrot, peeled and sliced
1 stalk of celery, chopped
4 large mushrooms, sliced
3 slices fresh ginger root
To Dip:
2 1/2 cups tiny button mushrooms
1 heart Chinese cabbage, shredded
1/2 small cauliflower, divided into tiny florets
1 cup snow peas
1 cup peeled shrimp
1 cup boned chicken cut into thin strips
6 ounces calves’ liver, cut into thin strips
6 ounces fillet of beef, cut into thin strips
6 ounces pork fillet, cut into thin strips
Sauces for Chinese Fondue:

Soy and garlic sauce:
Put 2/3 cup soy sauce into a pan with 3 finely chopped garlic cloves
and simmer for 1-2 minutes. Serve warm or cold

Plum, sauce:
Mix 6 tablespoons plum jam with 2 tablespoons vinegar and 2
tablespoons chopped mango chutney. Serve code. (If the jam is
chunky, strain it). Alternatively, you can buy this sauce from
Chinese stores and some supermarkets.

Green onion sauce:
Mix 6 tablespoons olive oil with 3 finely chopped green onions,
1 crushed garlic clove, 1 tablespoon sesame seeds, and salt and
pepper to taste.

Lime and pepper sauce:
Mixe the juice of 2 limes with 1 finely chopped red bell pepper,
1 finely chopped small onion, 3 tablespoons olive oil, and salt and
pepper to taste.
To Serve: boiled rice or noodles with accompanying sauces

1. Put the stock into a saucepan with the onion, carrot,
celery, mushrooms, and ginger. Simmer gently for 10 minutes.
2. Arrange the prepared mushrooms, cabbage, cauliflower, snow
peas, shrimp, chicken, liver, beef, and port decoratively on a
platter grouping them according to type.
3. Transfer the stock to the Chinese Fondue (Shabu) or fondue
pot, and keep hot over a burner.
4. To serve, provide each person with bowls of different flavored
sauces, and an accompanying bowl of rice or noodles.
The Fondue Cookbook – Serves 4-6