Fondue Chinoise

Fondue Pot

The Fondue Chinoise is based on the idea of cooking meat in a broth instead of the oil used in the Fondue Bourguinonne.



Trim all gristle from the steak and cut it into thin strips. Serve the raw steak on two individual dishes. Cut the squash and pepper into 20 cm pieces (you can also use mushrooms or courgettes - zucchini) and serve on dishes. If your squash is very hard, you may find it better to part cook it with a little water in a microwave for a couple of minutes.

The pot is then filled with the stock (we use Swiss vegetable bouillon), and the wine (or vinegar), lemon, garlic, sugar and ginger added. We also add a splash of Balsamic Vinegar, but you could add some onion or Soya source, or leave out the ginger if that is not to your taste. Red or white wine can be used instead of the stock, in which case the dish is known as Fondue Bacchus.

Heat the broth in the pot on your cooking stove and then place it (with care) on its stand in the centre of the table. The pot is kept hot by a spirit burner in the base of the stand.

Each diner puts the meat or vegetable onto a fork and cooks them in the pot. After cooking the meat is dipped into the sauces and eaten.

Chips are often served as a side dish, although we prefer rösti to give a more authentic Swiss style.

To finish the meal, some of the broth can be served and drunk as soup. For extra richness, beat an egg into the pot before serving. Addition of a little sherry also can enhance the flavour of the soup.

Forsuggestions on suitable dips, go to:-

Dips for Meat Fondues

Alternative meats

For the fish fondues, some fine cut fish can also be incorporated into the broth.

Suggested wines

For a meat fondue of this type, you need a red wine. Try a Chilean Merlot or Cabernet-Sauvignon. For fish a dry white German Hock goes well.

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