Ingredients

Before you start

Method

1. Prepare the vegetables: detach the cabbage leaves, leaving them whole, and slice the other vegetables into thin strips. Place and arrange them nicely on a serving platter. If you do not like crunchy vegetables, you may blanch them a few minutes before placing them on the serving platter. Lay the chicken slices on a separate platter. Set aside.
2. To prepare the dipping sauce, pour the lemon juice and soy sauce into a bowl. Grind or pound the sesame seeds and add them to the bowl. Set aside.
3. Combine the water and chicken broth in a saucepan, bring the liquid to a boil, then transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full (how much broth you will need will depend on the size of the fondue pot). Draw about 3 tablespoons of broth per serving and add it to the dipping sauce bowl, mix well, then portion out the sauce into small individual serving bowls.
4. Place the fondue pot on top of the burner in the centre of the table, and keep it simmering throughout the meal. Keep any remaining broth warm on the stovetop.
5. To serve, each guest spears one of the meat or vegetable pieces with a dipping fork, immerses it briefly in the broth until cooked to their liking, then dips it into the sauce as desired.
6. After the food is cooked, the rich broth is distributed to whomever has enough room for it. As an option, one egg may be added to the broth. Cook 1-2 min with stirring, then ladle the broth into bowls.