Chinese Cabbage & Chicken Minced Balls Hot Pot in Cheese Fondue

(Recipe provided by)

  • Minced chicken meat 200g

  • Cabbage 1/2

  • Brie cheese as appropriate

  • Parmesan cheese 35-45g

  • Soy milk (sugar free) 1 bottle

  • Cream 1 1/2 tablespoons

  • Breadcrumbs 3 tablespoons

  • Sea salt as appropriate

  • Miso 1/2 tablespoons

  • Egg white 1

  • Water 1 bottle

  • Soy sauce 1 1/2 tablespoons

  • Garlic 3 clove


  1. To prepare the minced chicken, add three cloves of minced garlic, 45g parmesan cheese, a small pinch of sea salt, 1 1/2 tablespoons of cream, 3 tablespoons of breadcrumbs, and 1 egg white. Mix well.

  1. Put about half the size of the palm of the minced chicken into the hand, stuff some Brie cheese into the chicken, then roll it into a ball. Use the rest of the chicken to make these cheese-stuffed chicken balls.

  1. Then add sugar-free soy milk and water at 1:1 ratio into the pan, turn up the heat to high until it boils. Add 1 1/2 tablespoons of miso, mix well. Add a little soya sauce to enhance the flavor. Then add the cabbage into the soup, and bring it to the boil.

  1. When the soup boils, turn to medium heat, put the cheese-stuffed chicken balls into the soup, and cook for 8-10 minutes. Ready to serve.