Chinese bouillon fondue

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.