Chicken fondue in ginger broth
Yield: 6 Servings
Ingredients:
- 4 c Of chicken stock
- 2/3 c White wine or 1/4 cup (50 -ml) cider of 150 ml of rice -vinegar
- 2 Lemon slices
- 2 lg Cloves garlic minced
- 2 tb Minced gingerroot
- 2 ts Granulated sugar * Chicken and Vegetable -Tray:
- 1 lb Boneless skinless chicken -breasts
- 1/2 bn Broccoli
- 1 sm Yellow summer squash or -zucchini
- 2 c Torn Swiss chard or romaine -lettuce
- 1 Sweet recd pepper or green -pepper
- 1/4 lb Mushrooms
Instructions:
Hot Chili Sauce (recipe -follows) Garlic Sauce (recipe -follows) * Fondu 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.
