BREAD, A MUST WITH CHINESE FONDUE
Serve up golden bread with a thick crust, such as a classic or sprouted-grain baguette, so that your guests can soak up all that rich broth. A baguette is the perfect accompaniment to Chinese fondue, because it can be cut in small chunks, allowing for a bit of crunch in every bite, plus it’s much easier to skewer than soft bread.
Quantity: Approximately one large baguette for every 4 guests.
Gourmet tip: Vary the flavours of your baguette according to your guests’ tastes. Just before your guests arrive, make a few diagonal incisions on the top of the bread, drizzle with olive oil, and sprinkle with Parmesan and your favourite fresh herbs. Next, toast the baguette in the oven for a few minutes and serve warm.
CAREFUL: SEPARATE COOKED FROM RAW
To avoid any cross-contamination, separate any food that requires cooking from those that can be eaten raw, or require very little cooking. For example, make sure the chicken doesn’t come in contact with the vegetables, seeing as vegetables require less time to cook in the broth than chicken.
A WINNING COMBO: WINE AND FONDUE!
Opt for a robust white or a medium-bodied red, depending on your preference!