For me, fondue is a pleasure. Since I tasted my first cheese fondue I was hooked.
It’s a treat in winter days to have a little flame on top of your dinner table and a great meal to have with friends. Simple and quick to make.
I’ve tried cheese fondue, meat fondue in oil, dark chocolate fondue, white chocolate fondue and I love them all. But the other day my husband took me to this new fondue place and they had stock fondue also called Chinese Fondue. We tried it and it was divine. No oil fumes, no dip frying the meat and the taste of the chicken was to die for!
After that I’ve tried to Google for a recipe but didn’t find one that sounded perfect.
So here is my recipe for Chinese Stock Fondue.
The Stock
Ingredients:
- 1 medium onion;
- 1 medium carrot;
- 1 garlic clove;
- 1 medium tomato;
- 1 small leek;
- 2 tablespoons olive oil;
- 1 small cube of chicken stock;
- salt, to taste;
- 1,5 l water.
Chop the onion and the garlic and slowly fry it until golden.
Add the chopped tomato and the sliced leek and let it soften the tomato a bit.
Then add the water, the sliced carrot and the salt.
Cook for 30 minutes.
Pass the stock through a fine sieve and put it in the fondue pot.
Serve over the small burner, to keep boiling.
The Meat
Serves 2
- 2 chicken breasts, boned and skinned;
- 300g beef.
Cut all the meat in bite size pieces and put in different recipients.
You can also use pork but you have to cook it thoroughly in the broth.
The Dips
This is to your taste. I used the following:
- Mayonnaise with crushed garlic;
- Mayonnaise with 2 teaspoons curry;
- Black pepper sauce, from the store;
- Barbecue sauce;
- Apple chutney, or apple sauce;
- Olives sauce, from the store;
The Side Dish
I made a simple roast in the oven.
- A sliced aubergine;
- a sliced courgette;
- A small red bell pepper in little pieces;
- Olive oil to drizzle over;
- A pinch of salt;
- Grated parmesan to spread on top.
Cook in medium hot oven for 20/25 minutes.
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I hope you enjoy making and eating this fondue. It is divine, I tell you!
Hint: if you make the fondue for two use four fondue forks - two to each person - because it is faster to eat!