Chinese Hot Pot with Turmeric | RICARDO

Ingredients

• 2 onions, roughly chopped
• 2 cloves garlic, halved
• 1 tbsp fresh ginger, chopped
• 1 tbsp ground turmeric
• 2 tsp ground coriander
• 2 tbsp (30 ml) olive oil
• 4 cups (1 litre) chicken broth
• 2 tbsp (30 ml) honey
• 2 tbsp (30 ml) tomato paste
• 1/2 tsp (2.5 ml) Tabasco-style sauce
• 1 tsp (5 ml) toasted sesame oil
• 1/2 lb (225 g) chicken breast, cut into strips
• 3/4 lb (375 g) raw shrimp, peeled and deveined
• 3/4 lb (375 g) fondue beef
• 2 cups (500 ml) broccoli florets
• 2 cups (500 ml) orange, purple or green cauliflower florets
• 2 cups (500 ml) napa cabbage, coarsely sliced on the diagonal
• 1 red bell pepper, cut into squares
• 8 baby bok choy
• 12 shiitake mushrooms (or other mushrooms), stems removed