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.