Chicken Fondue in Ginger Broth recipe
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Timings & Yeildings
Prepration : 20
Cooking : 20
Total : 40
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
4 cups chicken stock
2/3 cups white wine or 1/4 c cider or rice vinegar
2 each lemon slices
2 each garlic cloves, minced
2 tablespoons gingerroot minced
2 teaspoons sugar
1 pound chicken breasts, boneless, skinless
1/2 each broccoli bunch
1 each summer squash yellow summer squash or zucchini
2 cups swiss chard torn, or romaine lettuce
1 each red bell pepper or green pepper
1/4 pound mushrooms
1 x hot chili sauce recipe follows
1 x garlic sauce recipe follows
 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:
1/2 c light sour cream or low-fat yogurt or a mixture of both
2 ea garlic, cloves, minced.
1/4 c parsley, fresh, chopped
(For a variation, substitute chopped fresh basil or coriander, to taste for the garlic and reduce the parsley to 1 tbsp.)

In a small bowl combine sour cream, garlic and parsley.

Hot Chili Sauce:
1/3 c water
2 tb lemon juice or lime juice
1 tb soy sauce, low-sodium
1 ts sugar
1/4 ts hot pepper flakes

In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

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