Drema's Hawaiian Fondue Recipe

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Drema's "Hawaiian" Fondue

Drema Bryant

By
@atthehopchick

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!


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Prep:

15 Min

Cook:

10 Min

Ingredients

1 lb
pork tenderloin
1 1/2 lb
chicken breast, boneless, skinless
1 1/2 c
white wine, dry
3 can(s)
chicken broth, condensed

GINGER SOY SAUCE

1/4 c
soy sauce
1 Tbsp
cooking sherry
1 tsp
sugar, granulated
1 tsp
ginger, ground
1/4 tsp
coarse sea salt

HONEY MUSTARD SAUCE

1/4 c
mustard
1/4 c
honey
1/2 tsp
sea salt
1/4 tsp
rosemary
1/8 tsp
black pepper, ground

Directions Step-By-Step

1
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.
2
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.
3
Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes until done.

Dip in sauce of choice.

About this Recipe