Chinese Broth Fondue

Preparation

Chinese fondue is a fondue in which no fat or oil is used, but a strong broth in which lean meats are cooked. 

Allow 200-250 g of meat per person. Arrange the meat by type (chicken separately) on a nice platter (or several for 5+ people).

The broth: bring 1.5 l of water to a boil with the stock cubes. Add the onion cut into rings and the pressed garlic cloves and let simmer for 30 minutes. 

Lower the meat and vegetables into the broth in a small basket.

The meat: lean types of meat cut into strips (not cubes). The meat turns white when it is cooked.

Vegetables: cut into strips.

Serve with: baguette and lettuce, radishes, bell pepper strips, tomatoes, salads, small onions

Sauces: for example garlic sauce, cocktail sauce, tzatziki, herb butters.