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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.





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