Broth Fondue Recipe (Fondue Chinoise with Beef, Chicken & Shrimp)

Broth fondue, also called fondue chinoise, is the lighter cousin of cheese fondue: a pot of simmering, aromatic broth sits at the center of the table and everyone cooks thin slices of beef, chicken, shrimp and vegetables on their own fork. This recipe gives you a garlic-ginger broth that stays flavorful all night, exact cooking times for each dipper, and three quick sauces. It serves 4 and takes about an hour, start to finish.

Why this pot works for broth fondue

Broth fondue only works if the broth stays hot enough to actually cook the meat, and that is where heavy cast iron earns its place. We use the Alva Nori Enameled Cast Iron Fondue Set: the thick pot holds heat between dips far better than thin metal pots, and because it works on gas, electric and induction, you can bring the broth to a full boil on the stove and carry it straight to the table. The enamel needs no seasoning and won't react with the wine or soy in the broth. The set includes the pot, stand, burner and eight forks. Not sure what to look for in a set? Our guide to the best fondue set walks through what a complete set needs.

Ingredients

For the broth

• 4 cups low-sodium beef or chicken broth
• 1/2 cup dry white wine (or an extra 1/2 cup broth)
• 2 garlic cloves, smashed
• 1 shallot, thinly sliced
• 3 thin slices fresh ginger
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon soy sauce
• 1/2 teaspoon black peppercorns
• Salt, to taste

For dipping

• 1 lb beef tenderloin or top sirloin, sliced 1/8 inch thick
• 1 lb boneless, skinless chicken breast, sliced 1/8 inch thick
• 1/2 lb large shrimp, peeled and deveined
• 8 oz cremini mushrooms, halved
• 2 cups broccoli florets
• 1 lb baby potatoes, boiled until tender and halved

For the sauces

• Garlic aioli: 1/2 cup mayonnaise, 1 grated garlic clove, 1 teaspoon lemon juice
• Horseradish cream: 1/2 cup sour cream, 2 tablespoons prepared horseradish, pinch of salt
• Soy-ginger dip: 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 teaspoon sesame oil, sliced scallion

Instructions

1. Slice the meat. Put the beef and chicken in the freezer for 20 to 30 minutes until firm, then slice against the grain about 1/8 inch thick. Thin slices are what make broth fondue cook quickly and safely. Keep raw meat and shrimp refrigerated on separate plates until serving.
2. Make the sauces. Stir each sauce together in a small bowl, cover and refrigerate.
3. Build the broth. Add the broth, wine, garlic, shallot, ginger, thyme, bay leaf, soy sauce and peppercorns to the fondue pot. Bring to a boil on the stovetop over medium-high heat, then reduce to a simmer for 15 minutes. Taste and add salt if needed.
4. Move it to the table. Light the burner, set it to its highest setting, and carefully transfer the pot (use oven mitts; cast iron gets very hot) from the stove to the stand. The broth should be steadily bubbling.
5. Cook and dip. Spear one piece at a time and hold it in the broth: beef 30 to 60 seconds for medium-rare to medium; shrimp about 2 minutes, until pink and opaque; chicken 2 to 3 minutes, until no pink remains and it reaches 165°F; mushrooms and broccoli about 2 minutes; potatoes just until warmed through.
6. Keep it hot. If the broth stops bubbling, return the pot to the stovetop and bring it back to a boil before cooking more meat. Top up with hot broth as it reduces.
7. Finish with soup. When the dippers are gone, bring the broth to a boil on the stove, strain it and serve it in small cups. It is the best part.

Tips for the best broth fondue

• Use the fondue fork only for cooking. Slide each cooked piece onto your plate and eat with a regular dinner fork, so a fork that touched raw meat never goes in your mouth.
• Don't overcrowd the pot. With eight forks in at once the broth temperature drops. Four to six at a time keeps it simmering.
• Pat everything dry. Wet vegetables and shrimp cool the broth and dilute its flavor.
• Pick tender cuts. Tenderloin, sirloin or rib-eye cook in seconds. Tougher stew cuts won't soften this fast.
• Planning a full night? See how to host a fondue party for timing and setup, or start with a round of our Swiss cheese fondue before the broth course.

The pot we use: the Alva Nori Enameled Cast Iron Fondue Set includes the pot, stand, burner and eight forks. It handles broth, cheese and chocolate fondue, works on every cooktop including induction, and is covered by a 25-year limited warranty. Hand wash after it cools. Free U.S. shipping over $99. Browse the rest of our cookware collection.

Frequently asked questions

What is the difference between broth fondue and oil fondue?

Broth fondue cooks food in simmering stock, so it is lighter, gentler and adds flavor to the meat; you can drink the broth at the end. Oil fondue (fondue bourguignonne) fries the meat in hot oil for a browned crust but is richer and needs more care around splattering.

Is broth fondue safe for chicken?

Yes, as long as the broth stays at a steady simmer and the chicken is sliced thin. Cook each piece 2 to 3 minutes until no pink remains and it reaches 165°F. If the broth stops bubbling, reheat it on the stove before cooking more chicken.

Can I make the broth ahead?

Yes. Make the broth up to 2 days ahead, cool it, and refrigerate it covered. Reheat it to a boil on the stovetop right before serving.