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Chinese fondue

Chinese fondue
We appreciate fondue for its simplicity. Discover some great ideas about customizing your next fondue.

Vary the possibilities and maximize your pleasure!

Chinese fondue, which originated in the Far East, is now a standard for evenings spent with friends. Synonymous with socializing and quick to prepare, it's also fun to customize it! Your IGA grocer has some ideas to share for making your fondue a great success.

Choosing the broth is crucial

You can opt to serve a commercial broth as is, but don't be afraid to add your own personal touches.

  • Vegetables: garlic, green onions, pearl onions
  • A bit of herbs: a bouquet garni, chives, basil
  • Up the flavour: red or white wine, Tabasco sauce, ginger 
  • Spices: mustard seed, cumin, paprika, turmeric, cloves

For more ideas, click here! (in French)

Choosing the broth is crucial

Quantity: For four people, you'll need 1.5 to 2 L (6 to 8 cups) of broth.

Gourmet tip: When you've finished your fondue, keep the broth and use it to prepare a soup or sauce. Add a bit of wine, chopped veggies, garlic, fresh herbs, and you're good to go! You can also cook the unused meat in the broth and then use it in sandwiches.

Nutrition tip: Homemade broth usually contains less sodium than the ones you buy in store.

The ingredients to cook:

Surf and turf

  • The classics: beef, chicken, shrimp, scallops
  • Something different: duck, bison, kangaroo, pheasant, camel, rabbit, ostrich, guinea fowl, calamari rings, sausage, and deli meats 

Healthy tip: Get your daily dose of omega-3s by serving fatty fish like salmon or trout.

Leftover fondue meat? Try these suggestions (in French)

Vegetarian option:

Serve tofu cubes as a vegetarian option. Up their flavour by marinating them for a few hours beforehand in any marinade you like.

The ingredients to cook:

Quantity: About 200 g of meat or fish per person

Things to discover: Try something different ‒ firm fish fillets cut into cubes will stay intact while cooking!

Gourmet trick: Roll a slice of meat around a cube of hard cheese such as Doré-mi or haloumi. So delicious!

Vegetables

Opt for colour and variety!

  • Greens: broccoli, cauliflower, asparagus, bok choy, snowpeas
  • Classics: baby potatoes, mushrooms, carrots, peppers
  • Original ideas: cherry tomatoes, baby corn, zucchini
Les légumes

Quantity: Count on 250 mL (1 cup) of veggies per person

Cooking tip: Blanch the broccoli, cauliflower, potatoes, and zucchini for better texture. Cut longer vegetables like asparagus and bok choy into smaller pieces that are easier to manipulate and cook.

Accompaniments:

Dipping sauces: There are lots of dipping sauces in the grocery store aisles, but you can also make your own!

  • Yellow curry and ginger: plain yogurt, yellow curry, green onion, ginger, lemon, honey, and sour cream
  • Red pepper and pine nut: grilled pepper purée, pine nuts, paprika, saffron, cayenne pepper, garlic, olive oil, fresh parsley, and lemon juice
  • Asian-style: peanut butter, hoisin sauce, rice vinegar, spicy sauce, fresh cilantro, and sesame seeds
Accompaniments:

Quantity: About 80 mL (⅓ cup) per person

Gourmet tip:Serve guests one dipping sauce of every type ‒ spicy, sweet, and sweet & sour. That way, variety reigns and there's something for everyone!

Bread:

Serve thick-crusted bread for guests to dip in the broth. Slice it immediately before guests arrive so it's nice and fresh.

Le pain

Quantity: About one large baguette for four people

Salads:

Offer guests a nice change from fondue and a bit of variety by serving a salad.

Quantity: About 250 mL (1 cup) of vegetable salad per guest and about 125 mL (½ cup) of potato or rice salad per person

Cooking tip: You can usually prepare salads ahead of time to avoid last-minute rushing. Simply add the vinaigrette or dressing just before serving.

For the savvy host:

To avoid cross contamination, use two plates to separate foods that require cooking from ready-to-eat foods. For instance, chicken should never be in contact with vegetables because its cooking time in the broth will be different than that of the veggies.

A proven pair: wine and fondue!

Opt for a full-bodied white wine or a medium-bodied red, depending on your preferences.