Partially freeze 1 lb. pork tenderloin; cut across grain into 1/8" slices (or have meat retailer cut meat). Partially freeze 1 1/2 lbs. chicken breasts, boned; cut across grain into bite-sized pieces (1/4" thick). Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.

Into metal fondue pot, pour 1 1/2 cups dry white wine (Sauterne, Rhine, Riesling). From 3 cans (10 1/2 oz each) condensed chicken broth (bouillon), add enough broth to fill pot 1/2 full. Add remaining broth as needed. Heat to simmer. Transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of broth.

Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes or until done. Dip into sauces. At end of meal, ladle broth over rice in bowls and eat as soup.

4 servings


Ginger-Soy Sauce:
Mix 1/4 cup soy sauce, 1/4 cup water, 1 tbsp. cooking sherry, 1 tsp. sugar, 1/2 tsp. ginger and 1/4 tsp. salt.

About 1/2 cup.


Honey-Mustard Sauce:
Mix 1/4 cup prepared mustard, 1/4 cup honey, 1/2 tsp. salt, 1/4 tsp. rosemary leaves and 1/8 tsp. pepper.

About 1/2 cup.