Chinese Seafood Fondue | RICARDO

Name: Chinese Seafood Fondue | RICARDO
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

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Keywords

fondue
chinese fondue
hot pot
seafood fondue
seafood hot pot
chinese seafood hot pot
scallops
shrimp
salmon
cottage recipes

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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