Drema's "Hawaiian" Fondue
By
Drema Bryant
@atthehopchick
1
Enjoy!
Ingredients
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1 lbpork tenderloin
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1 1/2 lbchicken breast, boneless, skinless
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1 1/2 cwhite wine, dry
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3 can(s)chicken broth, condensed
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GINGER SOY SAUCE
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1/4 csoy sauce
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1 Tbspcooking sherry
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1 tspsugar, granulated
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1 tspginger, ground
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1/4 tspcoarse sea salt
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HONEY MUSTARD SAUCE
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1/4 cmustard
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1/4 choney
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1/2 tspsea salt
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1/4 tsprosemary
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1/8 tspblack pepper, ground
How to Make Drema's "Hawaiian" Fondue
- 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. - 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. - Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes until done.
Dip in sauce of choice.