Chicken Stock Fondue

Ingredients

• 10 ounces boneless chicken breasts, cubed
• 10 ounces boneless beef sirloin
• 10 ounces salmon fillets or tuna fillets or halibut fillets
• 6-12 large shrimp
• 10 ounces carrots, sliced
• 1 small Chinese cabbage
• 2 red peppers
• 2 green peppers

• 2 (10 1/2 ounce) cans of whole white potatoes
• 1 ounce green snap peas
• 1 head broccoli
• 3 quarts chicken stock (Recipe ## 73122 works well)

Marinade Ingredients (optional)

For chicken

• 2 tablespoons fresh lemon juice
• 2 tablespoons sesame oil
• 1 tablespoon chopped fresh ginger

For Beef

• 2-3 chopped garlic cloves
• 1-2 teaspoon chili powder
• 1 teaspoon fresh ground pepper
• 2-3 tablespoons peanut oil

For Fish and Shrimp

• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons lemon juice

Directions

1. 1

   All vegetables, fish, chicken and beef are optional. Sometimes I do this with only veggies, sometimes with only chicken and veggies, do what suits you and if you think of any more veggies, or different ones, do not hesitate to share!

2. 2

   Pour yourself a drink - in order to be to perfect host/hostess, you need to get in the mood - if alcohol is not your bev. of choice, at least caffeinate yourself!

3. 3

   Prepare all veggies, chicken, meat, etc. and place in bowls - if using the marinades, add them to the bowls with the meats and fish - if you have good dips, the marinades aren't really necessary, but still delicious.

4. 4

   Bring stock to boil in saucepan.

5. 5

   Use this time to set out the bowls, plates for your guests, and if you have little bowls and wish to use condiments, get that going.

6. 6

   Toasted sesame seeds, soy sauce, hot sauce, plum sauce, sweet and sour sauce, thai hot sauce, peanut sauce, mustard, barbeque sauce etc. all go over really well.

7. 7

   When stock boils, transfer to fondue pot and light heat source.

8. 8

   Get your guests seated, hand out fondue forks and spear shish-kabob-style onto forks, usually using a carrot or something a little more firm on the end to hold everything in place.

9. 9

   Make sure all veggies/meats are fully submersed in the stock, and cook for 2-3 minutes, or until desired tenderness is reached.

10. 10

    Enjoy!

11. 11

    PS. Sometimes I also cook rice to go along with it so that it stretches a little further and people have something else to nibble on while they're going. At the end of the night, you can also throw in some of the leftover veggies or chicken, and let it simmer for a bit, and then serve it as a soup full of the flavours it has been soaking up all night! These parties can be expensive, so my last party, I made up invitations with drawings of the veggie they were to bring - each person had one to bring - on the front, and I supplied the rest. This way it costs them like 3 bucks each, but saves your wallett. It's a good thing to do because after hosting one of these parties, your guests will be begging for more!