This dish is very social and a fun appetizer or dinner. If you do serve it as a dinner, a big green salad is really all you need to make a complete meal. The broth should be kept simmering at all times. The meats can be prepared in the morning, refrigerated and served in the evening. They should be cut into uniform size for presentation and even cooking time. Serve several sauces to dip the meats in for variety. A fondue pot traditionally comes with long forks, but you may also use bamboo skewers that have been soaked in water for 15 minutes. I prefer using a clad stainless steel fondue pot for this recipe and an enameled cast-iron fondue pot for cheese fondue.

Arrange the pork, beef, and chicken on a platter. Provide fondue forks or bamboo skewers. Garnish the platter with watercress. Heat the oil in the fondue pot over medium heat. Add the scallions and the salt. Sauté for about 2 minutes, until the scallions begin to soften. Add the stock and heat to a simmer. Light the alcohol burner that comes with the fondue pot or a sterno can and place it on the bottom of the fondue pan rack. Rest the fondue pot over the flame. Spear a piece of meat and plunge it into the broth. Cook for about 3 minutes, or longer for well-done. When cooked as desired, dip the meat into one of the sauces and eat with a little of the watercress. Repeat with the remaining meat.