Chicken fondue

Preparation

Chicken stock (home-made)

Wash the chickens thoroughly. Take the chickens apart and put the breast pieces aside. Place in a large stock pot and fill with cold water. Bring to the boil. When the water starts to boil, skim off the froth. Add the remaining ingredients then cook on a medium heat for at least 3 hours. Strain and add salt to taste.

Instead of home-made stock, ready-made stock or stock cubes can be used.

Lemon mayonnaise

Blend the egg yolks with a hand blender until creamy. Add the oil very gradually and continue to blend until the mixture becomes a thick, creamy mayonnaise. Finally, add the pepper, ponzu sauce and lemon juice.

Chili sauce

De-core the pepper and chop roughly. Chop the ginger and garlic. Purée the pepper, ginger and garlic with a hand blender. Bring all the ingredients to the boil, reduce the heat to 2/3 and allow to simmer for at least 15 minutes. The sauce should take on a jam-like consistency.

Chicken fondue

Cut the chicken breast into cubes measuring 2 cm. Divide the broccoli into florets and cook in boiling water for several minutes, then plunge it briefly into cold water. Heat up the chicken stock in a fondue pot on the stove. Place the fondue pot on the fondue stand. Put the vegetables, meat, pasta etc. onto skewers and cook in the stock. Serve with the sauces.

Vegetarian

For a vegetarian fondue, use vegetable stock and omit the meat. Use vegetarian ravioli (e.g. with ricotta or mushrooms).