So, the last cheese fondue went well. I’m now looking to make a fondue chinoise which is a broth based fondue.
What types of broth work well?
Ingredients to cook in the broth?
How about dips?
Clear beef bouillon with a touch of mirin/sherry and soy sauce to taste, with thinly-sliced shallots, garlic and ginger simmered in it
Thinly-sliced beef steak, chicken breast and pork loin. As thin as you can possibly slice it - like paper. I keep veggies as side dishes for this sort of thing, frankly, but maybe mushrooms…
Be careful with the chicken. But since I always freeze it (so I can slice it thinner) and always separate cooked and uncooked meats, I’ve never had a problem like that.
A soy-based dip, like teriyaki or hoisin, is good. Some sort of mayo is good too (I do a homemade mustard mayo) Also sweet chili sauce, and even plum sauce (I’ve done hot pot with pancakes as a side dish, the plum sauce went nicely with that, everyone making little wraps of beef+shredded greens+plum sauce)