Drema's "Hawaiian" Fondue

Drema's Hawaiian Fondue Recipe

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Drema Bryant


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



★★★★★ 1 vote

15 Min
10 Min


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  • 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

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

  • 1/4 c
  • 1/4 c
  • 1/2 tsp
    sea salt
  • 1/4 tsp
  • 1/8 tsp
    black pepper, ground

How to Make Drema's "Hawaiian" Fondue


  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.

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About Drema's "Hawaiian" Fondue

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