Fiery Sichuan fondue

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By

Rosheen Kaul Joanna Hu

Abstract

As with all popular Sichuan dishes, this fondue is served under a blaze of vibrant red chilli oil. If you don't have a fondue set-up, use a cast-iron skillet or something similar that retains heat, and pop it back on the stove whenever you need to warm it up. Pile the fondue high with fresh herbs and cracked black pepper, then dip anything your heart desires into it. 

A well-made fondue should be silky-smooth and remain that way, even when heated. For surefire success every time, add cornflour (cornstarch) to the mix: it stops the proteins in the cheese from coagulating, guaranteeing your fondue stays smooth and silky.

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