Chicken Fondue Broth

It always starts with the broth, doesn’t it? That first gentle simmer, the steam curling up and carrying with it something nostalgic – warm chicken, a little ginger, that quiet hum of sesame oil that sort of hangs in the back of your throat. This chicken fondue broth isn’t complicated or precious, but there’s something… settling about the way it comes together. It smells like winter evenings in my childhood kitchen – all of us standing around the burner, waiting for our skewers to turn color, plates clinking softly as someone reached across for another mushroom. Maybe it’s just broth, but oh, it becomes so much more once there’s a table full of hands dipping and laughing in between mouthfuls.

Why You’ll Crave It

• Deeply savory without being heavy, so you can dip endlessly (and still reach for dessert)
• Flexible enough for any ingredients you have – tofu, beef, bok choy, you name it
• Takes just 15 minutes, start to finish – which really comes in handy on tired evenings
• Rich layers of ginger, garlic, soy – quietly bold, without overpowering the dippers
• You get to eat with your hands and talk while waiting for your food. Honestly, that alone.

The first time I made this for my friends, someone dipped a piece of sweet potato and said it tasted like “the most comforting tea and dinner in one” – I still think about that.

What You’ll Need

• Chicken broth: 1 liter – I love a good homemade one, but a quality low-sodium store-bought works beautifully too
• Soy sauce: 50 ml – dark or regular, just avoid anything too sweet here
• Sesame oil: 1 tablespoon – toasted, for that subtle roasted aroma that clings to your nose
• Ginger: a 2 cm piece, sliced thin – no need to peel, the skin adds extra depth
• Garlic: 2 cloves, sliced – they’ll melt into the broth as it simmers
• Chili flakes (optional): 1 teaspoon – just enough to warm, not burn

Easy How-To

Start the base

In a medium pot, pour in the chicken broth and place it over medium heat. You’re just looking for a soft bubble here, nothing aggressive. While you wait, it’s kind of lovely to just stand near and watch—smells start rising before anything even happens.

Add flavor, gently

Stir in the soy sauce and sesame oil. Gently drop in the sliced garlic and ginger. Let everything sit together for 6–8 minutes at a low simmer. There’s no race—just let the flavors slowly get to know each other like old friends reconnecting.

Kick it up a notch (if you like)

If heat makes you happy, sprinkle in the chili flakes. Just be careful – it builds over time in the pot, especially if you’re simmering awhile.

Prep your dippers

While the broth does its gently-simmering thing, you can prepare whatever you and your guests will dip: thin slices of raw chicken breast, mushrooms, baby bok choy, zucchini ribbons, even cubes of tofu. Try to keep everything no thicker than 1 cm – it helps things cook quickly and evenly.

Bring to the table

Set the pot over a burner if you’ve got one (electric or gel fuel works). Let everyone choose their own skewer journey… there’s something quite magical about that part, really.

Good to Know

• A few thin lemon slices added in with the ginger? Incredible. Balances the broth in a quiet way.
• If you forget your slotted spoon, someone is absolutely going to lose their broccoli in the pot… and then it becomes a team effort to retrieve it. Quite fun, actually.
• I always toss in a second round of ginger halfway through the meal—just perks up the broth when it starts to mellow.

Serving Ideas

• Alongside a trio of dipping sauces—peanut, hoisin, and a quick chili-lime-soy mix for brightness

Top Tricks

• Keep your broth at a steady simmer – not boil. A full-on boil will overcook delicate ingredients and make everything taste a little flat.

Frequently Asked Questions

Can I use different meats for this chicken fondue broth?

Absolutely – thin beef slices cook even faster, and shrimp or scallops turn this into something quite elegant. Just adjust the dipping times so things don’t overcook.

Is it okay to make the broth in advance?

Yes, and I often do. It actually tastes better after a few hours or even overnight. Just cool it fully, store it covered in the fridge and reheat gently before serving.

What vegetables dip well in this kind of broth?

Try firm mushrooms like shiitake or cremini, zucchini slices, par-boiled baby potatoes (a treat), or even brussels sprouts halved and scored a bit. They hold their own in the broth and pick up all that flavor.

How salty is this broth?

It should be savory but not too salty. If you’re using store-bought stock and full-sodium soy, give it a taste before serving. You can always add a splash of water to mellow it out, or a quick squeeze of fresh lime to balance.