Drema's "Hawaiian" Fondue
By
Drema Bryant
@atthehopchick
1
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!
Enjoy!
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
- 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
- mustard
- 1/4 c
- honey
- 1/2 tsp
- sea salt
- 1/4 tsp
- rosemary
- 1/8 tsp
- black pepper, ground
GINGER SOY SAUCE
HONEY MUSTARD SAUCE
How to Make Drema's "Hawaiian" Fondue
- 1Partially 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. - 2In 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. - 3Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes until done.
Dip in sauce of choice.
About Drema's "Hawaiian" Fondue
Other Tag: Quick & Easy
