The history of fondue

Created over 1,000 years ago, Mongolian fondue was greatly inspired by Chinese fondue. This dish was originally composed of leg or filet of lamb, served with a bowl of its cooking broth. This way of serving meat quickly spread throughout China, becoming an imperial meal under the Qing dynasty in the 17th century. Extremely popular, Chinese fondue has changed over the years, with different regions offering different versions of the recipe. For example, some recipes call for seafood. The original broth was made with chili oil, but today, there exist a variety of milder versions.

As much as it has changed over the years, the principle of Chinese fondue remains the same: cooking meat and vegetables in a seasoned broth. Our recipe is inspired by this concept and features coriander, goji berries, cardamom, ginger, and lemon grass. You can opt for strips of lamb, beef, or pork filet, or even homemade meatballs or store-bought dumplings… and of course, lots of veggies!

Two for one

Our broth recipe makes two fondues. In one half, we’ve added chili peppers and sambal oelek sauce; in the other, coconut milk. Two flavours that are sure to please everyone. You can find double fondue pots in Montréal Chinatown, or simply use two single pots.

Chinese fondueChinese fondue

Chinese fondue

Preparation: 30 minutes
Cooking: 30 minutes
Cost per serving: about $8.00
6 to 8 servings

TIP

Keep your leftover broth to make delicious Asian-style mussels, hearty soups, or any other dish that tickles your fancy!

What to drink with this fondue?

Enhance the delicious flavours of this fondue—with its various spices and the mushrooms, meats, and vegetables we cook in it—with a fruity and spiced Languedoc wine with a “fruity and medium-bodied” taste tag, or a distinguished “aromatic and supple” Bordeaux. A fresh, enveloping “aromatic and mellow” Chardonnay also pairs perfectly with the creamy texture of the coconut milk. It’s also the perfect accompaniment to seafood.

Three sauces for your fondue

Soy and lime

60 mL (1/4 cup) reduced sodium soy sauce
30 mL (2 tbsp) maple syrup
Juice and zest of 2 limes
30 mL (2 tbsp) toasted sesame seeds
1 diced green onion

Mix first three ingredients together, then garnish with sesame seeds and green onions.

Spicy sauce with peanuts

250 mL (1 cup) rice vinegar
125 mL (1/2 cup) sugar
1 pinch of salt
2 red chilli peppers (Bird’s Eye Chilli Peppers), finely diced
30 mL (2 tbsp) roasted, crushed peanuts

In a pot, bring vinegar, sugar and salt to a boil, and let reduce until it reaches half of its original volume, roughly 5 minutes. Pour mixture over chilli peppers, and garnish with peanuts.

Mustard and sesame sauce

45 mL (3 tbsp) Dijon mustard
15 mL (1 tbsp) grilled sesame oil
15 mL (1 tbsp) honey
15 mL (1 tbsp) soy soya
15 mL (1 tbsp) rice vinegar
5 mL (1 tsp) finely diced ginger
30 mL (2 tbsp) finely diced green onion
15 mL (1 tbsp) roasted, crushed peanuts

In a bowl, combine all ingredients, except for the green onions and peanuts. Once all other ingredients are mixed, garnish with green onions and peanuts.

Photos: Maude Chauvin

Three sauces for your fondue

Soy and lime

60 mL (1/4 cup) reduced sodium soy sauce
30 mL (2 tbsp) maple syrup
Juice and zest of 2 limes
30 mL (2 tbsp) toasted sesame seeds
1 diced green onion

Mix first three ingredients together, then garnish with sesame seeds and green onions.

Spicy sauce with peanuts

250 mL (1 cup) rice vinegar
125 mL (1/2 cup) sugar
1 pinch of salt
2 red chilli peppers (Bird’s Eye Chilli Peppers), finely diced
30 mL (2 tbsp) roasted, crushed peanuts

In a pot, bring vinegar, sugar and salt to a boil, and let reduce until it reaches half of its original volume, roughly 5 minutes. Pour mixture over chilli peppers, and garnish with peanuts.

Mustard and sesame sauce

45 mL (3 tbsp) Dijon mustard
15 mL (1 tbsp) grilled sesame oil
15 mL (1 tbsp) honey
15 mL (1 tbsp) soy soya
15 mL (1 tbsp) rice vinegar
5 mL (1 tsp) finely diced ginger
30 mL (2 tbsp) finely diced green onion
15 mL (1 tbsp) roasted, crushed peanuts

In a bowl, combine all ingredients, except for the green onions and peanuts. Once all other ingredients are mixed, garnish with green onions and peanuts.

Photos: Maude Chauvin