Broth-based fondue, also known as chinoise fondue or "Chinese fondue," is a light and digestible alternative to fat-based fondue. Here, the meat takes on a different, more stew-like flavor, influenced by the broth used. To cook the meat quickly, it is thinly sliced ​​and briefly cooked in the hot broth.

The right broth for the fondue:

The flavor of Chinese fondue depends entirely on the choice of broth. From classic vegetable broth to a rich beef bouillon, there are many options. Ready-made broth powders are also possible, but not recommended.

Homemade vegetable broth is always an excellent base and can be prepared a day in advance.

Basic recipe for vegetable broth:

Ingredients:

• 3 liters of water
• 1 onion
• 1 carrot
• 1/8 celery
• 1/4 bunch of parsley

Preparation:

1. Clean and roughly chop the vegetables. Peeling isn't necessary unless they're very dirty.
2. Place the vegetables in a pot and cover with water. Simmer gently for at least one hour.
3. Then strain the vegetables and season the broth with salt and pepper.
4. If preparing the broth the day before, let it cool, cover and store in the refrigerator.