Ingredients:
2 liter 
water
5 herbs bouillon cubes
1 onion
2 garlic cloves
steak, tenderloin, fricandeau, pork liver, pork tenderloin, fillet, turkey fillets, ground beef, shrimps, chicken tenders
snow peas, bell pepper slices, mushrooms, onion rings, shiitake, carrot
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Preparation:
© Janneke's Recipe pages - fondue and gourmetting
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 in rings 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.
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