Chinese bouillon fondue


2 liter water convert conversion

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

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
'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 convert conversionmeat 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

Not the recipe you're looking for ??

Find more similar recipes in my overview for: Gourmet and fondue, Christmas menu, Meat

Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)