Bouillon fondue with chicken, fish and vegetables

Name: bouillon fondue with chicken, fish and vegetables
Cook time: 15 min
Total time: 16 min
Yield: 4
Ingredients: 1,5 toe garlic; 200 g chicken breast; 200 g tilapia fillet; 250 g chestnut mushrooms; 1 zucchini; 1 Red pepper; 375 g tofu natural; 1 liter chicken broth from tablet or homemade; 4 el Japanese soy sauce; 3 el lemon juice; 200 g sugar snaps

Bouillon fondue with tilapia fillet, zucchini, red pepper, chestnut mushrooms and chicken.

Ingredients

Kitchen Stuff

1 fondue pot

Directions

Peel the garlic and press out over a bowl. Cut the chicken fillet and tilapia fillet into pieces. Wipe the chestnut mushrooms.
Cut the zucchini into slices, paprika into strips and the tofu into cubes.
Bring the broth to the boil. Put a fondue pot on the table and pour in the stock.
Make a dip of the soy sauce, the lemon juice and the garlic, season with pepper.
Using a net, dip the pieces of chicken, fish, vegetables and tofu for a few minutes in the hot stock until the chicken or fish is white through.
Dip the chicken, fish, vegetables and tofu in the dipping sauce.