Cuisinart CFO-1000 User Manual

15

gently, and let stand for 20 minutes – this will help 

the mussels to expel any sandy grit. Remove the 

“beard” by pulling on the threads that are com-

ing out of the shell. Lift out of the water, leaving 

the cornmeal and grit in the bottom of the bowl, 

and dry on several layers of paper towels before 

cooking. 

With only a couple of ingredients, the star anise 

really stands out. 

Makes 6 to 8 servings

4½    cups good quality chicken stock or broth 

(you may need 1 to 2 additional cups of 

stock/broth to add during serving)

4 to 6  star anise pods (about ¾ to 1 ounce)
8 

  ounces small white mushrooms, cleaned

1 

  small zucchini, cut into ½-inch rounds or 

half-moons

½    pound edible pod or snow peas, trimmed
1½    pounds boneless, skinless chicken 

breasts, cut into 1-inch strips

 

  steamed white or brown rice  

1. Put the chicken stock/broth and star anise in 

  the fondue pot. Set to Setting 6 to bring to a 

  boil. Once boiling, reduce to Setting 3.5 to 

  reduce to a simmer. Allow to simmer for about   

  10 to 15 minutes. 
2. To serve, skewer pieces of chicken onto forks 

  and cook until firm and cooked through in the 

  simmering broth, about 4 to 5 minutes. 

  Skewer vegetables and cook to taste.  

  The vegetables and broth pair very well with a 

  bowl of rice, or with the suggested dipping 

  sauces below. If liquid cooks off too much, 

  add additional stock/broth and allow to simmer  

  for a few minutes before cooking foods. 
Suggested Dipping Sauces: Asian Peanut 

Sauce (page 17); Wasabi Ginger Sauce (page 18)

The Asian flavors of the broth transfer perfectly to 

the meats and vegetables. Pair with sauces below  

for a complete meal. 

Makes 6 to 8 servings

6 

  cups good quality beef stock or broth (you 

may need 1 to 2 additional cups of stock/

broth to add during serving)

8 to 10 slices peeled, fresh ginger, each about the 

size of a quarter

6     whole peppercorns
4 

  garlic cloves, peeled and halved

3 

  scallions, trimmed and cut into 1-inch 

pieces

2 

  tablespoons soy sauce, reduced sodium

2 

  tablespoons mirin (Japanese rice wine)

1 

  pound beef or pork tenderloin, thinly sliced

8 

  ounces small white mushrooms, cleaned

8 

  ounces extra-firm tofu, cut into 1-inch 

cubes

1 

  small zucchini, cut into ½-inch rounds or 

half-moons

½    pound edible pod or snow peas, trimmed
 

  steamed white or brown rice  

1. Put the beef stock/broth, ginger, peppercorns, 

  garlic, scallions, soy sauce and mirin in the 

  fondue pot. Set to Setting 6 to bring to a boil.    

  Once boiling, reduce to Setting 3.5 to bring    

  to a simmer. Allow to simmer for about 25 to    

  30 minutes. 
2. To serve, skewer pieces of beef or pork onto 

  forks and cook until firm and cooked through 

  in the simmering broth, about 3 to 5 minutes 

  Skewer vegetables and tofu and cook to taste.  

  The vegetables and broth pair very well with a 

  bowl of rice, or with the suggested dipping 

  sauces below. If liquid cooks off too much, 

  add additional stock/broth and allow to simmer  

  for a few minutes before cooking foods. 
Suggested Dipping Sauces: Asian Peanut 

Sauce (page 17); Wasabi Ginger Sauce (page 18)