A Warming Chinese Fondue: A Step-By-Step Guide

Chinese fondue, also known as a Mongolian Firepot, is a popular dish in China, especially during the winter. It involves cooking thin slices of meat and vegetables in a communal pot of slowly simmering broth. The dish is typically served with a variety of dipping sauces, such as sesame sauce, soy sauce, and chili oil. The beauty of this dish is that it allows guests to season their food according to their taste preferences. While there are no strict rules for preparing Chinese fondue, it is generally recommended to start with a bland broth and season the dipping sauces more heavily.

Prepare the broth

To prepare the broth, you will need a pot or wok, a heat source, and a fondue pot. You can use a gel-like fuel or a gas burner for the heat source.

For the broth itself, you can make your own or use a pre-made stock powder. A deluxe version of the broth can be made by boiling the stock with a bay leaf and clove for about an hour, and adding a shot of cognac before serving. You can also add vegetables to the broth, such as onions and garlic. Another option is to use beef consomme or beef broth, water, salsa or ketchup, and chopped parsley. Simmer the broth for about an hour and then pour it into the fondue pot.

For a Chinese beef hot pot, you can combine water, beef bouillon, white wine, soy sauce, green onion, and ginger. Bring the mixture to a boil and then turn it down to a simmer. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full.

Prepare the meat

The type of meat you use for your Chinese fondue is entirely up to you. Beef, chicken, and pork are all popular options. You can also use seafood, such as shrimp, scallops, or fish. If you're using beef, flank steak is a good option. Ask your butcher to cut it into thin slices for you, or freeze it for 1-2 hours to make it easier to slice. You'll want about 200g of meat per person.

If you're using chicken, you can cook a Sanhuang chicken in a wok with boiled water, adding ginger slices, green onion, and cooking wine.

For pork, you can use a pork fillet or pork tenderloin. If you want to get creative, you can wrap the pork in pastry to make a filet im teig.

It's best to avoid pre-sliced frozen meat, as it tends to be too thin and can lose its flavour during freezing. Instead, buy a good-quality cut of meat and slice it yourself, or ask your butcher to slice it for you.

Arrange the meat slices on a platter and set it aside until you're ready to serve.

Prepare the vegetables

The vegetables you choose to serve with your Chinese fondue will depend on your personal preference, but typically include a selection of fresh and preserved vegetables.

For fresh vegetables, separate the leaves of a cabbage, leaving them whole, and slice other vegetables such as mushrooms, carrots, and bok choy into thin strips. If you don't like crunchy vegetables, you can blanch them for a few minutes before serving. You can also add some vegetables to the broth, such as onions and garlic.

For preserved vegetables, choose from gherkins, silverskin onions, asparagus, mini corn cobs, mini mushrooms, and artichoke hearts.

Arrange the fresh vegetables nicely on a serving platter and set aside until you are ready to serve.

Prepare the sauces

Chinese fondue is all about the sauces. The raw meat and blanched vegetables cooked in the broth are transformed into something truly delicious when dipped into a variety of sauces. The key is to keep the broth bland and the dips spicy, allowing guests to season the food according to their taste.

Ginger and Mustard Sauce

This sauce is a favourite of many and is perfect for those who like a bit of spice. To make it, simply mix together 150g of plain yogurt or quark, 40g of mayonnaise, a drizzle of lemon juice, a shot of cognac, and some grated horseradish. Add salt, pepper, chilli pepper, and paprika to taste. For a lighter sauce, use all yogurt and omit the mayo. For a thicker, richer sauce, use full-fat quark.

Seafood Cocktail Sauce

This sauce is perfect for those who love the taste of the sea. Mix together 150g of plain yogurt or quark, 25g of mayonnaise, a mashed banana, a finely grated small apple, a tablespoon of curry powder, and a drizzle of lemon juice. Add salt and pepper to taste. If the sauce is too chunky, blend it with an immersion blender.

Sweet and Sour Sauce

This sauce is a perfect balance of sweet and tangy flavours. To make it, mix together one-half bowl of sweet and sour juice (one spoon of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, and five spoons of water), and add coriander to taste. You can increase or decrease the amount of seasoning according to your preference.

Peanut Sauce

This sauce is perfect for those who like a bit of crunch. To make it, mix together two teaspoons (30g) of peanut butter, one teaspoon (15g) of seafood soy sauce, two teaspoons (10g) of garlic, dried shrimp, coriander, fried peanuts, salt, monosodium glutamate, and a moderate amount of sesame oil.

Sa Cha Sauce

This sauce has a unique flavour that will tantalize your taste buds. Mix together two tablespoons (30g) of Sa Cha sauce, one tablespoon (15g) of mountain pepper sauce, two teaspoons (10g) of garlic paste, and one teaspoon (10g) of minced mustard.

There are endless possibilities when it comes to creating delicious sauces for Chinese fondue. Feel free to experiment with different ingredients and find the combinations that you and your guests enjoy the most!

Heat the broth and serve

Now it's time to heat the broth and serve! Place your fondue pot on a burner in the centre of the table. You want to keep the broth simmering throughout the meal, so make sure the burner is turned on and the pot is heating up before you start serving. Keep any remaining broth warm on the stovetop.

Each guest should have a dipping fork (colour-coded, if possible) and a small bowl for their cooked food. If you are serving meat, lay out slices of raw beef, chicken, or pork on a separate platter. If you are serving vegetables, arrange them on a serving platter, keeping in mind that some guests may prefer them blanched rather than crunchy. If you are serving bread, place slices of crusty bread on the table.

Once your guests are seated, they can start cooking their food. Each guest should spear a piece of meat or vegetable with their dipping fork and briefly immerse it in the broth. They can cook their food for as long as they like—some people may prefer their meat rare, while others may prefer it well-done. After cooking their food in the broth, guests can dip it into their chosen sauce.

After everyone has finished cooking and eating their food, you can distribute the remaining broth as a soup. You can also add an egg to the broth for extra flavour.

Frequently asked questions