Fondue chinoise is a common French name for Hot pot, where meat are cooked in a shared pot of broth. Uniquely the meal is finished off when all the diners have finished cooking their ingredients by sharing out the broth, which now contains an amalgam of all of the goodness and flavors from the earlier ingredients. (Wikipedia)
This is a wonderful entertaining meal. Great for conversations during long evenings.
- 1/3 to 1/2 lb. boneless sirloin or beef tenderloin per guest
- 4 c. peanut oil
- Fondue pot or electric deep dish cooker (s)
- Cut beef into small cubes (1×2 inch) and keep chilled until about 1 hour before cooking.
- Set electric fondue to 360 degrees and add oil (be careful with hot oil). Each guest is given a plate of raw meat and cooking fork (also a separate eating fork). They spear one piece and cook to individual preference. It takes a little experimentation.
- Offer a variety of 4 to 6 sauces. Bottled or experiment with your own exciting recipes.
- Serve with baked potato, vegetables and a green tossed salad.
NOTE: It is best to have no more than 6 people cooking in one pot for convenience and safety reasons. Also not recommended for children under 8.