Chicken Fondue in Ginger Broth Recipe
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| 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. | |||