Chicken fondue in ginger broth
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Of chicken stock |
| ⅔ | cup | White wine or 1/4 cup (50 ml) cider of 150 ml of rice vinegar |
| 2 | Lemon slices | |
| 2 | larges | Cloves garlic, minced |
| 2 | tablespoons | Minced gingerroot |
| 2 | teaspoons | Granulated sugar |
| * Chicken and Vegetable Tray: | ||
| 1 | pounds | Boneless, skinless chicken breasts |
| ½ | bunch | Broccoli |
| 1 | small | Yellow summer squash or zucchini |
| 2 | cups | Torn Swiss chard or romaine lettuce |
| 1 | Sweet recd pepper or green pepper | |
| ¼ | pounds | Mushrooms |
| Hot Chili Sauce (recipe follows) | ||
| Garlic Sauce (recipe follows) | ||
Directions
* 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.
Garlic Sauce:
(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.