Chinese bouillon fondue
5 herbs bouillon cubes
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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© 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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