Chinese bouillon fondue


Ingredients:

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

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'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

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