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See Also: Fondue
Fondue with Hot Broth
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
4-6 cups good quality vegetable, chicken, or beef broth
In bottom of metal fondue pot or a saucepan heat the broth until boiling. Drizzle in some olive oil. In meantime, cut the chicken into slices or small chunks. Combine the flour, soy sauce, and seasonings and gently toss the chicken pieces in it. To serve, arrange a variety of dipping sauces around the table. Keep the broth boiling on the fondue burner. Give each person a fondue fork to spear a piece of chicken or meat and then dip it into the hot broth until done, usually just a minute or two. If you cut the pieces too large, it will take too long. Keep them small but large enough to stay put on the fondue fork during cooking. It is better to cut them into strips about 1/4 inch thick and 1/2-1 inch wide so that they can be speared accordian fashion.
Recipe created 2004-01-13.