Cutting Chinese Fondue Meat: The Right Technique

Chinese fondue, also known as Fondue Chinoise, is a Swiss dish that is commonly consumed during Christmas and New Year's celebrations. It consists of thinly sliced meat and vegetables cooked in a hot broth or oil. While the oil-based version was once preferred, the broth-based version is now more popular due to its healthier nature and lack of lingering odours. The meat used in Chinese fondue is typically sliced as thin as bacon, with beef fillet or tenderloin being the preferred cuts. When preparing the meat for Chinese fondue, it is essential to cut the meat as thinly as possible to ensure even cooking when dipped in the hot broth. Freezing the meat for 1-2 hours before slicing can make this process easier.

Slice the meat thinly

When preparing meat for Chinese fondue, it's important to cut the meat as thinly as possible. The ideal thickness is around 1/4 inch, or as thin as bacon. This allows the meat to cook evenly and quickly in the hot broth or oil. There are a few ways to achieve the perfect thinness:

Firstly, you can place the beef in the freezer for about 1-2 hours before slicing. This will firm up the meat, making it easier to slice thinly. Alternatively, you could ask your butcher to cut the meat for you; they will have the skills and equipment to get the perfect thinness.

When slicing the meat, use a sharp knife to ensure clean, precise cuts. It's best to cut the meat against the grain, which will help keep it tender. Cut the meat into thin, rectangular slices. You can also roll the meat and cut it into thin strips, similar to making carpaccio. Aim for slices that are around 2-3 inches long, or bite-sized, so they are easy to pick up and dip into the broth.

If you're using frozen pre-sliced meat, it's important to note that the taste may be affected. The freezing process can impact the flavour and texture of the meat, so it's recommended to slice the meat yourself for the best results.

Freeze the meat before cutting

Freezing the meat before cutting is a good idea if you want to make super-thin slices. This technique is especially useful for Chinese fondue, as the meat cooks in the hot broth or oil in just 1-2 minutes. The thinner the slices, the faster and more evenly the meat will cook.

To make cutting the meat easier, place it in the freezer for 1-2 hours before slicing. This will firm up the meat, making it easier to cut into thin, even slices. Alternatively, you can ask your butcher to cut the meat for you.

When it comes to choosing the right meat, it's best to avoid pre-sliced frozen meat from the supermarket. This is because the slices are often too thin, and freezing can affect the taste. Instead, opt for fresh meat that you can slice yourself. Choose various kinds of meat, such as chicken breast, beef fillet, rump steak, pork fillet, or veal fillet.

If you're short on time, you can also order the meat sliced from a butcher. However, keep in mind that freshly sliced meat will always taste better.

Use a butcher to cut the meat

Chinese fondue, or Fondue Chinoise, is a Swiss dish that consists of meats, vegetables, and sauces cooked by dipping them in hot broth or oil. The meat is typically sliced thinly, similar to bacon. While pre-sliced frozen meat is available at supermarkets, it is recommended to get fresh meat from a butcher for better taste and quality.

Using a butcher to cut the meat for Chinese fondue can be a convenient and efficient option. Here are some steps and tips to consider:

• Find a reputable butcher: Look for a butcher shop in your area that specializes in meat cuts for fondue or has experience with custom cutting instructions.
• Know your options: Before placing your order, understand the different types of meat cuts available. For Chinese fondue, you will typically want thin slices of meat, such as beef fillet, chicken breast, pork fillet, or veal fillet.
• Provide clear instructions: Communicate your specific requirements to the butcher. Specify the type of meat you want, the desired thickness of the slices, and the amount of meat needed. If you have a large gathering, consider ordering a variety of meat options to cater to different tastes.
• Consider your cooking method: The way you plan to cook the meat may influence the way it is cut. For Chinese fondue, the meat should be thinly sliced so it cooks evenly and quickly in the hot broth or oil.
• Place your order in advance: Butchers may need time to prepare your order, especially if you have specific requirements. Contact the butcher ahead of time to ensure they can accommodate your request.
• Storage and transportation: Discuss appropriate storage methods and transportation options with the butcher. Fresh meat should be kept refrigerated or frozen to maintain its quality until you are ready to use it.
• Ask for recommendations: Butchers are experts in their field and can offer valuable advice. If you are unsure about the best meat cuts for Chinese fondue, don't hesitate to ask for suggestions. They may also be able to recommend complementary side dishes or dipping sauces.
• Consider custom cutting instructions: If you have specific preferences or dietary needs, don't be afraid to customize your order. For example, you can ask the butcher to trim away excess fat or include certain cuts that are suitable for grilling or slow cooking.

By following these steps and establishing clear communication with your butcher, you can ensure that you get the right meat cuts for your Chinese fondue. It is a convenient option that saves you time and ensures the meat is prepared professionally.

Prepare the broth

Preparing the broth for Chinese fondue, also known as Fondue Chinoise, is a simple process. The broth is the star of this dish, so it's important to get the flavour just right.

Firstly, gather your ingredients. You will need a good base flavour, so beef or chicken stock is a good start. You can use bouillon or make your own stock. You will also need water, as well as flavourings such as onions, garlic, and parsley. Some recipes also call for salsa or ketchup, and you can add a splash of cognac if you wish.

Next, you will need to sauté your onions and garlic. This will form the base flavour of your broth. You can do this in a pan before adding the rest of your ingredients, or directly in your fondue pot if it is suitable. Once your onions and garlic are soft and golden, add the rest of your ingredients and bring to a simmer. Allow your broth to cook for around an hour so that the flavours can meld together.

Finally, pour your broth into your fondue pot and place it on the heat source. Keep the broth simmering throughout the meal, adding more broth as needed.

A good tip to remember is that the broth for Chinese fondue should be fairly bland, as the dips and sauces will be spicy and full of flavour. This allows your guests to season their food to their own taste.

Prepare the sauces

The sauces are an important part of the Chinese fondue experience, allowing guests to season the food to their taste. The broth used for cooking the meat and vegetables is kept bland, so the sauces are where the flavour comes in.

There are no strict rules for the sauces, but they should be rather seasoned. You can make your own sauces from scratch or buy ready-made ones.

Some popular options include:

• Cocktail sauce
• Curry sauce
• Ginger and mustard sauce
• Seafood cocktail
• Bearnaise sauce
• Sweet Thai chilli sauce
• Spicy plum sauce
• Satay peanut sauce
• Soy sauce
• Soy with ginger dressing
• Sesame paste
• Preserved bean curd
• Hot mustard
• Chilli oil
• Peanut sauce
• Your favourite hot sauce

For a traditional Shabu-Shabu sauce (the Japanese name for Chinese fondue), mix lemon juice, soy sauce, and ground sesame seeds.

Frequently asked questions