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Chinese bouillon fondueIngredients:2 liter water5 herbs bouillon cubes1 onion2 garlic cloves
steak, tenderloin, fricandeau, pork liver, pork tenderloin, fillet, turkey fillets, ground beef, shrimps, chicken tenderssnow peas, bell pepper slices, mushrooms, onion rings, shiitake, carrot |
If shown, hover = photo = conversion© Janneke's Recipe pages - fondue and gourmetting
How to prepare:Chinese fondue is a fondue where a strong bouillon is used instead of oil and in which fast or prepared meat is cooked. Reckon 200-250 gr meat per person.Arrange the meat (chicken separate) on a nice plate (or several plates when fonduing with 4+ persons).The bouillon: bring 2 liter water to a boil with the herb bouillon cubes. Add ring-sliced onion and pressed garlic cloves and simmer for 30 minutes.Put the meat and vegetables with special fondue nets in the bouillon till hot or cooked.Meat: fast or precooked meat, cut in thin slices (not cubes). The meat colours white when it's cooked.Vegetables: sliced or thin strips.Side dish: French bread, lettuce, radise, bell pepper, tomato, salad, spring onion.Sauces: for example garlic sauce, cocktail sauce, tzatziki, herb butters.
First published: April 12, 2003, Netherlands |
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