Fondue Orientale Chicken breast -- OR
Beef tenderloin -- OR
Pork tenderloin -- OR
Lamb -- OR
Veal -- see note
3 c Chicken broth -- or beef
Broth
Note: Plan on 1/3 - 1/2 pound of meat per person.
Cut the meat into paper-thin slices. Do not season the meat, or else
the broth will become too salty with succesive meat-dippings.
Put the broth into the fondue pot and heat to boiling. (If using an
electric fondue pot, bring to a boil on the High setting, then reduce
the heat to Medium to keep the broth at a rolling boil while cooking
the meat.
Spear strips of raw meat with a fondue fork. Place into hot broth;
cook until done.
Serve with a dipping sauce. Some suggestions: Hot Mustard Sauce,
Sweet & Sour Sauce, Soy Sauce.
To complete the Oriental menu, serve with rice (plain or seasoned), a
cucumber or green salad or vegetable, fresh fruit and an almond or
fortune cookie. Fondue Orientale printer friendly version located here.
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