drema's "hawaiian" fondue

★★★★★ 1 Review
atthehopchick avatar
By Drema Bryant
from High Point, NC

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!

★★★★★ 1 Review
prep time 15 Min
cook time 10 Min

Ingredients For drema's "hawaiian" fondue

  • 1 lb
    pork tenderloin
  • 1 1/2 lb
    chicken breast, boneless, skinless
  • 1 1/2 c
    white wine, dry
  • 3 can
    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

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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