Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.