Chinese Seafood Fondue

Ingredients

Broth

• 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

For dipping, your choice of

• 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

Preparation

1. On the stovetop, in a fondue pot, bring all of the ingredients to a boil. Simmer for 15 minutes. Using a slotted spoon, remove the aromatics and compost them.
2. Place the fondue heating plate at the centre of the table. Select the Broth function and set the pot on the heating plate. Serve with the salmon, seafood, vegetables and wontons. Serve with soy and green onion dipping sauce, sesame mayonnaise dipping sauce, sambal oelek or sriracha.