DREMA'S "HAWAIIAN" FONDUE

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Drema's

We usually do this up right and serve the fondue sides of rice, south seas salad (spinach, coconut chips and avocado), and banana shakes. Enjoy!

Provided by Drema Bryant @atthehopchick

Categories     Chicken

Number Of Ingredients 16

1 pound(s) pork tenderloin
1 1/2 pound(s) chicken breast, boneless, skinless
1 1/2 cup(s) white wine, dry
3 can(s) chicken broth, condensed
GINGER SOY SAUCE
1/4 cup(s) soy sauce
1 tablespoon(s) cooking sherry
1 teaspoon(s) sugar, granulated
1 teaspoon(s) ginger, ground
1/4 teaspoon(s) coarse sea salt
HONEY MUSTARD SAUCE
1/4 cup(s) mustard
1/4 cup(s) honey
1/2 teaspoon(s) sea salt
1/4 teaspoon(s) rosemary
1/8 teaspoon(s) black pepper, ground

Steps:

  • Partially freeze pork tenderloin for easy cutting. Cut across grain into 1/8" slices. Repeat for chicken breasts. Cut across grain into 1/4" bite-size pieces.
  • In fondue pot pour white wine (riesling, enough of the chicken broth to fill fondue pot 1/2 full. Heat to simmer. Adjust temp to maintain heat.
  • Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes until done. Dip in sauce of choice.

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