Recipe| Ingredients | | | 4 | cup | chicken stock | | | 2/3 | cup | white wine, or 1/4 c cider or rice vinegar | | | 2 | each | lemon, slices | | | 2 | each | garlic, cloves, minced | | | 2 | tablespoon | gingerroot, minced | | | 2 | teaspoon | sugar | | | | | ---Chicken and Vegetable Trays--- | | | 1 | pound | chicken, breasts, boneless, skinless | | | 1/2 | each | broccoli, bunch | | | 1 | each | yellow summer squash or zucchini | | | 2 | cup | swiss chard, torn, or romaine lettuce | | | 1 | each | sweet red pepper, or green pepper | | | 1/4 | pound | mushrooms | | | 1 | | hot chili sauce (recipe follows) | | | 1 | | garlic sauce (recipe follows) | | | | | |
Directions:
| 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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