Chicken Fondue In Ginger Broth

Recipe Ingredients

4 cups	948ml	Chicken stock
2/3 cup	157ml	White wine or 1/4 cup - (50, ml) cider of 150 ml
2		Lemon slices
2		Garlic - minced
2 tablespoons	30ml	Minced gingerroot
2 teaspoons	10ml	Granulated sugar
		* Chicken and Vegetable Tray
1 lb	454g / 16oz	Boneless - skinless chicken
1/2		Broccoli
1		Yellow summer squash or - zucchini (small)
2 cups	474ml	Torn Swiss chard or romaine - lettuce
1		Sweet recd pepper or green - pepper
1/4 lb	113g / 4oz	Mushrooms
		Hot chili sauce - (recipe, follows)
		Garlic sauce - (recipe, follows)

Recipe Instructions

* Fondue Cooking Stock: Directions: Fondue Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer.

Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.

Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce for dipping.

Garlic Sauce:

(For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.) * 1/2 cup light sour cream or low-fat yogurt or a mixture of both. * 2 cloves garlic, minced. * 1/4 cup of chopped fresh parsley.

In a small bowl combine sour cream, garlic and parsley.

Hot Chili Sauce:

* 1/3 cup water

* 2 tbsp. lemon juice or lime juice

* 1 tbsp low-sodium soy sauce

* 1 tsp granulated sugar

* 1/4 tsp hot pepper flakes

In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

Source:
Unknown Cookbook

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