A Warm, Cheesy Delight: Mastering The Art Of Fondue Chinoise

Fondue Chinoise, also known as Chinese fondue, is a Swiss dish traditionally eaten between Christmas and New Year. It consists of thinly sliced meats and vegetables cooked in a hot broth and served with a variety of dipping sauces. The broth is typically kept bland, with guests able to season their food to their own taste using spicy dips. The meal is usually followed by a soup made from the leftover broth.

Choosing the right pot

The right pot is essential for the perfect Fondue Chinoise experience. You can buy a Fondue Chinoise pot in any supermarket, but it is important to note that it is different from a cheese fondue pot. There are several types of heat sources available, but the two most popular options are the gel-like fuel that comes in a small pot, and gas that is refilled from a bottle.

If you don't have a fondue set, you can simply put the broth in a pot and bring it to the table. Place a small spirit stove or a few candles underneath to keep the broth constantly hot.

When choosing a pot, consider the number of people you will be serving. A general rule of thumb is to fill the fondue pot with enough broth to reach approximately two-thirds to three-quarters of the way up. This will ensure that there is enough broth for everyone to cook their food without it overflowing.

If you are looking for a more efficient and hotter option, gas is a good choice. It is easier to refill and burns more efficiently than gel fuel. However, if you are looking for a more convenient option that is easier to find, gel fuel may be a better choice.

Additionally, you will need a burner for the fondue pot to sit on. This will keep the broth simmering throughout the meal. It is important to ensure that the burner is stable and secure to avoid any accidents.

By choosing the right pot and heat source, you can ensure that your Fondue Chinoise is a success and that your guests can enjoy perfectly cooked meat and vegetables.

Selecting the best meat

The type of meat you choose for your fondue is important. It is recommended to use about 200g of meat per person. You can use beef, chicken, pork, or veal. If you are short on time, you can buy pre-sliced frozen meat from the supermarket, but this is not ideal as it is usually too thin and freezing can affect the taste. It is better to buy your own fresh meat and slice it yourself, or order it sliced from a butcher.

Beef is a popular choice for fondue, and the best cuts for this are tenderloin or beef fillet. You can also use rump steak, which should be sliced thinly. If you want to use chicken, choose chicken breast. For pork, use pork fillet, and for veal, use veal fillet.

You can also be more adventurous with your meat choices. Bison, venison, wild boar, tofu, and duck are all options that can be found in the frozen food aisle of grocery stores.

Preparing vegetables

Firstly, select your vegetables. Common choices include cauliflower, broccoli, mushrooms, asparagus, cabbage, carrots, and bok choy. You can also add potatoes, but these are typically served as a side dish rather than cooked in the fondue broth. Once you have chosen your vegetables, cut them into bite-sized pieces. For example, separate the cauliflower and broccoli into florets, and slice the cabbage leaves into thin strips.

Next, you will need to blanch the vegetables. Blanching helps to soften the vegetables slightly and reduces their cooking time in the fondue broth. Bring a pot of lightly salted water to a boil and add the vegetables for a minute or two. Drain them well before placing them on a serving platter. If you prefer your vegetables to have more crunch, you can skip the blanching step and serve them raw.

Some people like to add extra flavour to their vegetables before cooking them in the fondue broth. This can be done by marinating the vegetables in a mixture of lemon juice, soy sauce, and ground sesame seeds. Simply place the cut vegetables in a bowl, cover them with the marinade, and let them sit for a few minutes before threading them onto skewers or placing them on a platter.

Finally, it is important to remember that Fondue Chinoise is a communal dish, so ensure that each guest has their own dipping fork or skewer to cook their vegetables in the broth. The vegetables should be briefly immersed in the simmering broth until they are cooked to the desired level of doneness.

With these simple steps, you will be well on your way to enjoying a delicious and interactive Fondue Chinoise experience with your family and friends.

Making the broth

Fondue Chinoise is a Swiss dish that is typically eaten between Christmas and New Year's. It is a type of meat fondue made with sliced meat cooked in beef, chicken, or vegetable stock. The broth can be made from scratch or using store-bought stock powder. Here is a guide on how to make the broth for Fondue Chinoise:

Ingredients:

• Beef, chicken, or vegetable stock
• Water
• Vegetables (optional)

Deluxe Broth:

For a deluxe version of the broth, you can make it from scratch by using the following ingredients:

• 6 small onions, cut into rings
• 3 garlic cloves, sliced
• 2 (10 1/2 ounce) cans of beef consomme or beef broth
• 2 (10 1/2 ounce) cans of water
• 2 tablespoons of salsa or ketchup
• 1 cup chopped parsley
• Bay leaf
• Clove
• Shot of cognac

Instructions:

• Sauté the onions and garlic, then add the rest of the ingredients.
• Simmer the broth for about an hour.
• Pour the broth into a fondue pot.
• Boil the broth in the fondue pot.
• Add a shot of cognac before serving.

Tips:

• You can add vegetables to the broth for extra flavour.
• The broth can be used as a soup or soup base after cooking the meat and vegetables.
• For a simpler version, use store-bought beef, chicken, or vegetable stock powder mixed with water.

Dipping sauces

The raw meat and blanched vegetables cooked in simmering broth that make up a Fondue Chinoise are typically served with a variety of dipping sauces. The sauces are what make the dish truly delicious.

There are many classic sauces to choose from, which can be bought pre-made or made from scratch. Some popular sauces include:

Cocktail Sauce

A combination of sour cream, mayonnaise, ketchup, lemon juice, cognac, salt, pepper, chilli pepper, and paprika.

Curry Sauce

Made with sour cream, mayonnaise, a mashed banana, grated apple, curry powder, lemon juice, salt, and pepper.

Garlic Sauce

A blend of sour cream, mayonnaise, a hard-boiled egg, pickles, lemon juice, sugar, salt, and pepper.

Ginger and Mustard Sauce

A simple combination of mustard and ginger.

Seafood Cocktail

A blend of seafood and cocktail sauce.

Béarnaise Sauce

A classic French sauce made with butter, egg yolks, and tarragon vinegar.

Cracked Pepper Sauce

This sauce is good with beef. It is made with cream cheese, butter, garlic, cracked peppercorn, shallots or green onion, and salt and pepper.

Dill Sauce

This sauce is good with fish. It is made with sour cream, horseradish sauce, red onion, dill, and lemon juice.

Teriyaki Sauce

This sauce goes well with chicken, beef, or fish. It is made with garlic, ginger, sesame oil, sherry or sake, brown sugar, and cornstarch.

Aïoli

A simple blend of mayonnaise, garlic, olive oil, and salt.

Horseradish Sauce

A blend of mayonnaise, garlic, olive oil, lemon juice, curry powder, horseradish, and salt.

Steak Sauce

A combination of mayonnaise, garlic, olive oil, lemon juice, curry powder, horseradish, Worcestershire sauce, garlic salt, and salt.

Frequently asked questions