Yield: 6 servings
|4 cups||Of chicken stock|
|⅔ cup||White wine or 1/4 cup (50 ml) cider of 150 ml of rice vinegar|
|2 larges||Cloves garlic, minced|
|2 tablespoons||Minced gingerroot|
|2 teaspoons||Granulated sugar|
|* Chicken and Vegetable Tray:|
|1 pounds||Boneless, skinless chicken breasts|
|1 small||Yellow summer squash or zucchini|
|2 cups||Torn Swiss chard or romaine lettuce|
|1||Sweet recd pepper or green pepper|
|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 ¾ 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.
(For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.) * ½ cup light sour cream or low-fat yogurt or a mixture of both. * 2 cloves garlic, minced. * ¼ cup of chopped fresh parsley.
In a small bowl combine sour cream, garlic and parsley.
Hot Chili Sauce:
* ⅓ cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy sauce * 1 tsp granulated sugar * ¼ tsp hot pepper flakes
In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.