The Perfect Chinese Fondue Broth: A Simple Guide

Chinese fondue, also known as Fondue Chinoise, is a fun and interactive meal that involves cooking thin slices of meat and vegetables in a slowly simmering pot of broth. The key to a delicious Chinese fondue is in the sauces, as the broth is typically kept bland to allow guests to season their food according to their taste. This meal is typically served in two steps: first, the fondue, where guests cook their meat and vegetables in the broth, and second, the soup, where the now rich and flavourful broth is distributed to guests. In this article, we will explore the steps to create a delicious Chinese fondue broth, as well as provide suggestions for meat, vegetables, and dipping sauces to elevate your hot pot experience.

Characteristics of Chinese Fondue Broth

Keep the broth bland and the dips spicy

When preparing a Chinese fondue, also known as a Mongolian Firepot, it's best to keep the broth bland and the dips spicy. This allows your guests to season their food according to their own taste.

To prepare the broth, you will need to combine water and beef bouillon in a saucepan and bring the liquid to a boil. You can also use beef broth or chicken and vegetable broth. Transfer enough broth so that your fondue pot is approximately 2/3 to 3/4 full. Place the fondue pot on a burner in the centre of the table and keep it simmering throughout the meal.

For the dips, you can prepare a traditional Japanese sauce for Chinese fondue, called Shabu-Shabu. To make this sauce, mix lemon juice, soy sauce, and ground sesame seeds in a bowl. You can also add about 3 tablespoons of broth per serving to the dipping sauce bowl and mix well. Then, portion out the sauce into small individual serving bowls.

Other suggested dips include Soy sauce, Soy with Ginger Dressing, Sesame Paste, preserved bean curd, Hot Mustard, Chili Oil, Peanut Sauce, or your favourite hot sauce.

Prepare vegetables by slicing into thin strips

Preparing the vegetables for Chinese fondue is a simple process. Start by gathering your choice of vegetables. Some common options include mushrooms, peppers, sweet peas, broccoli, onions, garlic, and cabbage. Once you have your vegetables, follow these steps:

• For vegetables like cabbage, detach the leaves, leaving them whole.
• For other vegetables, use a sharp knife to slice them into thin strips. The thickness of the strips may vary depending on your preference, but they should generally be thin enough to cook quickly in the fondue broth.
• If you're not a fan of crunchy vegetables, you can blanch them before serving. To do this, prepare a pot of boiling water and add a pinch of salt. Place the sliced vegetables in the boiling water for a few minutes until they are slightly softened but still retain some crunch. Then, remove them from the pot and plunge them into ice water to stop the cooking process.
• After slicing or blanching, arrange the vegetables nicely on a serving platter. You can group similar vegetables together or create a colourful display by alternating different types of vegetables.
• If desired, you can also prepare some whole vegetables, such as baby carrots or small onions, which can be cooked in the broth without slicing.
• Keep in mind that the vegetables should be prepared just before serving to ensure freshness and reduce the risk of discoloration or wilting.

By following these steps, you'll have a variety of vegetables ready for your Chinese fondue, offering a colourful and tasty addition to your meal.

Combine water and beef bouillon, then add wine, soy sauce, and spices

To make the broth for Chinese fondue, you'll need to combine water and beef bouillon. This will form the base of your broth. Bring this mixture to a boil, and then turn down the heat to a gentle simmer.

At this stage, you can add your choice of wine, soy sauce, and spices. For the wine, you can use either white or red wine, depending on your preference. The soy sauce will add a savoury umami flavour to the broth, and spices like ginger and white pepper can be added to taste. You can also include other ingredients like garlic, green onions, or even a shot of cognac for extra depth of flavour.

It's important to adjust the amount of broth you transfer to your fondue pot depending on its size. You'll want it to be approximately two-thirds to three-quarters full. Keep the remaining broth warm on the stovetop, and remember to keep the broth in the fondue pot simmering throughout your meal. This will ensure your ingredients are cooked evenly and the fondue stays at the perfect temperature for dipping!

Simmer broth for about an hour, then pour into a fondue pot

Once you've prepared your broth, it's time to simmer it for about an hour. This step is crucial as it allows the flavours to meld and intensify, creating a rich and tasty broth for your Chinese fondue. Place your broth in a saucepan or pot and set your stove to medium heat. You want to achieve a gentle simmer, not a rolling boil, so adjust the heat as needed.

While the broth is simmering, you can prepare your dipping sauces and lay out the meat and vegetables on separate platters. If you're using vegetables like cabbage, keep the leaves whole, and slice other vegetables into thin strips. For the meat, cut beef into paper-thin slices, or opt for chicken breast, beef fillet, rump steak, pork fillet, or veal fillet. You can also prepare side dishes such as steamed vegetables, crusty bread, or steamed buns.

After about an hour of simmering, your broth should be ready. Carefully pour it into your fondue pot, ensuring it's approximately 2/3 to 3/4 full. Place the fondue pot on the burner in the centre of your table, and keep it simmering throughout the meal. It's important to keep the broth simmering to maintain the temperature and ensure your food cooks properly when immersed.

If you have any remaining broth, keep it warm on the stovetop, and add it to the fondue pot as needed during the meal. This way, you can ensure your pot stays full, providing enough broth for all your guests to cook their meat and vegetables.

Serve with a variety of sauces

Chinese fondue, or Fondue Chinoise, is all about the sauces. The broth is typically kept bland, and the dips spicy, allowing guests to season the cooked food to their taste.

Some popular sauces include:

• Soy sauce
• Soy with Ginger Dressing
• Ginger and mustard sauce
• Mustard
• Sesame Paste
• Seafood cocktail
• Preserved bean curd
• Chili Oil
• Peanut Sauce
• Hot Sauce
• Cocktail sauce
• Garlic sauce
• Curry sauce

For a lighter sauce, use all yogurt and omit the mayo. For a thicker, richer sauce, use full-fat quark. Salt to taste.

Frequently asked questions