Chinese Fondue Recipes

FONDUE BROTH

Fondue Broth image

Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!

Provided by Midge Plourde

Categories Meat

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 bay leaves
2 garlic cloves, minced (I use 4-5)
2 teaspoons dried parsley
2 teaspoons fresh ground pepper
2 (10 1/2 ounce) cans nonfat beef broth (I use Campbell's sodium reduced- fat-free broth)
0.5 (750 ml) bottle dry white wine or 1 cup water
2 cups water
1 (1 ounce) package French onion soup mix
0.5 (8 ounce) bottle of heinz seafood sauce

Steps:

Mix all the ingredients in your fondue pot, and simmer for 1 hour.
When you are ready to start, bring the broth to a boil.
We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
Of course, you can have what ever meat and vegetables you wish.
Guten apetit!

Nutrition Facts : Calories 408.2, Fat 0.3, SaturatedFat 0.1, Sodium 2315.9, Carbohydrate 33.5, Fiber 3.5, Sugar 5, Protein 3.5

CHINESE BEEF HOT POT - FONDUE CHINOISE

Chinese Beef Hot Pot - Fondue Chinoise image

This recipe for hot pot, the Chinese version of fondue, features flank steak cooked in a simmering broth, accompanied by spicy dips.

Provided by Rhonda Parkinson

Categories Entree Dinner

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 to 1 1/2 pounds flank steak
6 cups water
2 packages beef bouillon
2 tablespoons white wine
2 tablespoons soy sauce
1 green onion
2 slices ginger
Optional: White pepper to taste

Steps:

Cut the beef into paper-thin rectangular slices. (Freeze the beef for 1 to 2 hours to make cutting easier, or ask the butcher to cut it for you.)
Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.
Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.
Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
Combine the water and beef bouillon and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot .)
Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
Use dipping forks to cook the food in the hot broth and then dip in the sauces as desired.

Nutrition Facts : Calories 243 kcal, Carbohydrate 4 g, Cholesterol 90 mg, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, Sodium 888 mg, Sugar 1 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

FONDUE DIPPING SAUCES

Fondue Dipping Sauces image

Make and share this Fondue Dipping Sauces recipe from Food.com.

Provided by Carmen B.

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 21

Ingredients

8 ounces cream cheese, softened
1/2 cup butter, softened (NOT MARGARINE)
1 clove garlic, minced
1/2 teaspoon cracked peppercorn
1 teaspoon shallots or 1 teaspoon green onion, finely chopped
1 pinch salt & fresh ground pepper
2 tablespoons milk
1 cup regular sour cream or 1 cup light sour cream
1 teaspoon horseradish sauce
1 teaspoon red onion, finely chopped
2 teaspoons fresh dill, chopped or 1 teaspoon dried dill
1/4 teaspoon salt
2 teaspoons lemon juice
1 teaspoon sugar
1 clove garlic, minced
2 teaspoons fresh gingerroot, finely chopped
2 teaspoons sesame oil
1/4 cup soy sauce
1/4 cup sherry wine or 1/4 cup sake
1 tablespoon packed brown sugar
1 tablespoon cornstarch

Steps:

Cracked Pepper Sauce: Beat cream cheese& butter together until smooth.
Add remaining ingredients and mix.
Chill a few hours or overnight to blend flavors.
Serve at room temperature.
Dill Sauce: Combine all ingredients.
Chill several hours or overnight.
Teriyaki Sauce: Saute garlic and ginger in oil 30 seconds.
Add soy sauce, water,& Sake.
Bring to a boil over medium heat.
Combine brown sugar and cornstarch.
Stir into Sake mixture.
Heat& stir until thickened.
Serve at room temperature or warm.

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