Delicious Dishes To Accompany Fondue Chinoise

Fondue Chinoise, also known as Chinese Beef Hot Pot, is a Swiss dish that is especially popular during the Christmas and New Year period. It involves cooking thin slices of meat and vegetables in a communal pot of slowly simmering broth. The type of meat used can vary, with options including beef, pork, chicken, and seafood. The broth is typically kept bland, with guests able to season their food to their taste using a variety of spicy dips such as ginger, mustard, or curry sauce. The meal is often followed by a soup made from the leftover broth.

Meat and vegetable options

Fondue Chinoise is a meat fondue made with sliced meat and vegetables cooked in a broth. The meat is usually beef, chicken, or pork, and the vegetables can include broccoli, cauliflower, cabbage, bok choy, mushrooms, and carrots. The meat and vegetables are cooked in a simmering broth, which can be made from beef, chicken, or vegetable stock.

When preparing the meat for Fondue Chinoise, it is important to use thinly sliced meat. You can buy pre-sliced frozen meat from supermarkets, but some people prefer to slice their own meat to ensure it is the right thickness and has better flavour. It is also recommended to blanch the vegetables before cooking them in the broth.

There are many different types of dipping sauces that can be served with Fondue Chinoise. Some popular options include cocktail sauce, garlic sauce, curry sauce, ginger and mustard sauce, and seafood cocktail sauce. The sauces are typically based on sour cream and mayonnaise, but yoghurt and quark can also be used for a lighter option.

In addition to the meat and vegetables, there are several other side dishes that can be served with Fondue Chinoise. Small potato balls, plain white rice, bread, and salads are all common choices. These side dishes can also be cooked in the broth if desired.

Dipping sauces

The key to a tasty Fondue Chinoise is the sauces. Raw meat and blanched vegetables cooked in a simmering broth are transformed into a delicious meal when dipped into a variety of sauces.

Classic Swiss Sauces

A classic Swiss sauce can be made by mixing 150g of plain yogurt or quark with 40g of mayonnaise, a drizzle of lemon juice, a shot of cognac, and salt, pepper, chilli pepper, paprika and horseradish to taste. This sauce can be made lighter by using all yogurt and omitting the mayo, or thicker and richer by using full-fat quark.

Another Swiss option is a sauce made with 150g of plain yogurt or quark, 25g of mayonnaise, 1 mashed banana, 1 finely grated small apple, 1 tablespoon of curry powder, a drizzle of lemon juice, and salt and pepper. This sauce can be blended for a smoother consistency.

A third Swiss option is a sauce made with 150g of plain yogurt or quark, 40g of mayonnaise, 1 minced hard-boiled egg, 3 minced pickles, 1 tablespoon of lemon juice, and a sprinkle of sugar, salt and pepper.

Other typical Swiss sauces include garlic, tuna, olive, and parsley.

Other Popular Dipping Sauces

Other popular dipping sauces for Fondue Chinoise include ginger and mustard sauce, seafood cocktail, and Bearnaise sauce.

When serving hot pot, it is generally recommended to keep the broth bland and the dips spicy, allowing guests to season the food to their taste. Suggested dips include soy sauce, soy with ginger dressing, sesame paste, preserved bean curd, hot mustard, chilli oil, peanut sauce, or your favourite hot sauce.

A traditional Japanese sauce for Chinese fondue, known as Shabu-Shabu, can be made by mixing lemon juice, soy sauce, and ground or pounded sesame seeds.

Preserved vegetables

When preparing your Fondue Chinoise, you should always include a good selection of pickles and preserved vegetables. Gherkins are a classic choice, but you can also choose from silverskin onions, asparagus, mini corn cobs, mini mushrooms, and artichoke hearts. You can also get creative and choose any other preserved vegetables that you can find in your local supermarket's food aisle. The more variety, the better!

The preserved vegetables are typically served as a side dish to the raw meat and blanched vegetables that are cooked in the simmering broth. This combination of flavours and textures is what makes Fondue Chinoise so unique and enjoyable. The sourness of the pickles contrasts beautifully with the richness of the broth and the other dipping sauces.

So, when preparing your next Fondue Chinoise feast, be sure to stock up on a variety of preserved vegetables to elevate the flavours and give your guests a true taste of Switzerland.

Side dishes

Fondue Chinoise, a Swiss meat fondue, is typically served with a variety of side dishes and sauces. Here are some ideas for side dishes to accompany your Fondue Chinoise:

Preserved Vegetables

A selection of pickles and other preserved vegetables is a must-have side dish for Fondue Chinoise. Choose from gherkins, silverskin onions, asparagus, mini corn cobs, mini mushrooms, and artichoke hearts. These vegetables add a crunchy texture and a tangy flavour to the meal.

Steamed or Blanched Vegetables

Fresh vegetables such as cabbage, carrots, bok choy, broccoli, cauliflower, and mushrooms can be steamed or blanched before being served. They can also be cooked in the broth during the meal.

Starch Sides

Small potato balls made from mashed potatoes and baked in the oven are a popular choice. Plain white rice or bread are also common side dishes. For a less traditional option, serve crusty bread or steamed buns for dunking in the broth.

Salads

Salads can be a refreshing addition to the meal, especially if you want to reduce the heaviness of the meat and sauces.

Bean Thread Noodles

Although not traditional, bean thread noodles can be cooked in the broth at the end of the meal. They will absorb the flavours of the broth and provide a filling finish to the fondue.

Soups

The broth left over from cooking the meat and vegetables can be used to make a soup. It can be enjoyed straight after the fondue or the next day, with the addition of sherry for extra flavour.

Broth

Fondue Chinoise is a Swiss dish that is typically eaten between Christmas and New Year. It involves cooking raw meat and vegetables in a simmering broth and then dipping them into a variety of sauces. The broth is typically kept bland, with the dips being spicy, allowing guests to season the food to their taste.

The broth is usually made from beef, chicken, or vegetable stock, with water added. You can also add vegetables to the broth, such as onions, garlic, and parsley. Some recipes call for additional ingredients like beef consommé, red wine, Worcestershire sauce, and chilli sauce. It is important to simmer the broth for at least 15 minutes to allow the flavours to develop.

Meat

For the meat, it is recommended to use fresh, sliced meat rather than frozen. Good options include chicken breast, beef fillet, rump steak, pork fillet, or veal fillet. Cut the meat into thin slices, as this will allow it to cook more quickly and evenly in the broth.

Vegetables

A variety of vegetables can be cooked in the broth, including cauliflower, broccoli, and cabbage. It is recommended to blanch the vegetables before cooking them in the broth, as this will help to preserve their colour and texture.

Dipping Sauces

A variety of dipping sauces can be served with Fondue Chinoise, such as cocktail sauce, garlic sauce, curry sauce, mustard, chilli oil, and peanut sauce. These sauces can be made from scratch or purchased ready-made.

Side Dishes

Fondue Chinoise is often served with side dishes such as small potato balls, plain white rice, or bread. Steamed vegetables and salads can also be served to balance out the meal.

Leftovers

The broth left over from cooking Fondue Chinoise can be used as a base for soup, either straight after the meal or the following day. Simply add some sherry or leftover meat to the broth and enjoy as a tasty and nourishing soup.

Frequently asked questions