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Print this Recipe    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.

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