Author :: Mrs Liz
Category :: Condiments
Ingredients ::
- 1 pound pork tenderloin, partially frozen
- 1-1/2 pounds chicken breasts
- 1-1/2 cups dry white wine (like Sauterne, Rhine, Riesling)
- 3 cans (10-1/2 ounces each) condensed chicken broth - bouillon
- cooked rice
- Ginger Soy Sauce:
- 1/4 cup soy sauce
- 1/4 cup water
- 1 Tablespoon cooking sherry
- 1 teaspoon sugar
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- Honey Mustard Sauce:
- 1/4 cup prepared mustard
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon rosemary leaves
- 1/8 teaspoon pepper
Makes: 4 servings
Ginger Soy Sauce makes: 1/2 cup
Honey Mustard Sauce makes: 1/2 cup
Partially frozen meat is easier to cut, or you could have your butcher cut it for you.
Take the pork tenderloin and cut across grain into 1/8 inch slices. Place onto a tray and cover.
Take the chicken breasts, boned and cut across grain into bite size pieces (1/4 inch thick). Place onto a tray and cover.
Prepare Ginger soy sauce: mix all ingredients into a bowl and then cover.
Prepare Honey mustard sauce: mix all ingredients into a bowl and then cover.
Put meats and sauces into the refrigerator for about 15 minutes before serving.
Into a metal fondue pot, pour white wine; then add enough broth to fill the pot 1/2 full, (add remaining broth as needed). Heat to a simmer.
Transfer pot to a source of heat at the table. Adjust heat when necessary to maintain temperature of broth.
Spear pieces of meat with fondue forks and place in hot broth. Cook for 2 to 4 minutes or until done. Dip into sauces.
Remaining broth can be ladled over bowls with rice and eat as soup.
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