FRITEL

Chinese Broth fondue

€€€€€

Ingredients

2 l of water
5 herb bouillon cubes
1 onion
2 cloves of garlic
Meat: steak, veal,fricandeau, pork liver, pork tenderloin, chicken fillet, turkey fillets,minced meat
Vegetables: peas, paprikastrips, mushrooms, onion rings, shiitakes, carrot

Preparation

Chinese fondue is a fondue that does not use grease or oil but a strong bouillon and in which light types of meat are cooked. Count on 200-250 gm of meat per person.
Arrange the meat type bytype (chicken separately) on a nice scale (or several with 5+ people).
The broth: bring 1,5 l of water to the boil with the herb broth cubes. Add the onion cut into rings and the crushed garlic cloves and simmer for 30 minutes. Lower the net with the meat and vegetables into the stock.
The meat: light meatsthat are cut into strips (not into cubes). When the meat turns white, it is cooked.
Vegetables:in strips.
Add: baguette and lettuce, radishes, paprika strips, tomatoes, salads, onions
Sauces: for example garlic sauce, cocktail sauce, tzatziki, butter with herbs.