Fondue Chinoise Bouillon Recipes

CHINESE BEEF HOT POT - FONDUE CHINOISE

Steps:

• Cut the beef into paper-thin rectangular slices. (Freeze the beef for 1 to 2 hours to make cutting easier, or ask the butcher to cut it for you.)
• Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.
• Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.
• Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
• Combine the water and beef bouillon and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot .)
• Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
• Use dipping forks to cook the food in the hot broth and then dip in the sauces as desired.

CHINESE FONDUE

Steps:

• Sauté the onions and garlic and then add the rest of the ingredients.
• Simmer the broth for about an hour and then pour into a fondue pot.
• Enjoy with pieces of beef, chicken, seafood and vegetables!