Dips: Fondue 48 by Recipe Cottage

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	Fondue 48

		CHICKEN FONDUE IN GINGER BROTH Yield: 6 Servings 4 cup chicken stock 2/3 cup white wine or 1/4 cup rice vinegar 2 lemon slices 2 large cloves garlic, minced 2 tbs minced gingerroot 2 tsp granulated sugar 1 lb boneless, skinless chicken breasts 1/2 bunch broccoli 1 small yellow summer squash or zucchini 2 cups torn Swiss chard or romaine lettuce 1 sweet red pepper or green pepper 1/4 lb mushrooms Hot Chili Sauce Garlic Sauce 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. 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 1/2 cup light sour cream or low-fat yogurt or a mixture of both. 2 cloves garlic, minced. 1/4 cup 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.