Fondue Chinoise

Instructions

1. Prepare the broth
   In a large pot, combine the beef broth, garlic, ginger, star anise, cinnamon stick, soy sauce, and rice wine. Bring to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld together. Strain if desired or leave the aromatics in for continued flavor development.
2. Prepare the meat
   While the broth is simmering, slice the beef sirloin, chicken breast, and pork tenderloin into very thin slices (partially freezing the meat for 30 minutes beforehand makes this easier). Arrange on a platter and keep refrigerated until ready to serve.
3. Prepare the vegetables
   Julienne the carrots, slice the leeks and mushrooms, and arrange them on a separate platter. These vegetables will be added to the broth during cooking to enhance flavor and can be eaten alongside the meat.
4. Set up the fondue
   Transfer the hot broth to a fondue pot or electric hot pot placed at the center of the dining table. Keep the broth at a gentle simmer - not boiling vigorously. Arrange the meat and vegetable platters, along with dipping sauces, around the pot so everyone can reach them.
5. Cook and eat
   Each diner uses their fondue fork or small strainer basket to cook their own selections of meat and vegetables in the simmering broth. Thin slices of meat typically cook in 20-30 seconds, while vegetables may take slightly longer. Once cooked, dip the meat in your preferred sauce and enjoy.
6. Finish with the broth
   After all the meat and vegetables have been eaten, the remaining broth will be richly flavored. Traditionally, this broth is enjoyed as a soup at the end of the meal, sometimes with the addition of noodles or rice.