Chicken Fondue In Ginger Broth

Course : Chicken
Serves: 6
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Ingredients:

4 cups chicken stock
2/3 cup white wine
2 slices lemon slices
2 cloves garlic -- minced
2 tablespoons minced gingerroot
2 teaspoons granulated sugar
--- CHICKEN AND VEGETABLE TRAY---
1 pound boneless -- skinless chicken breasts
1/2 bunch broccoli
1 small yellow summer squash or zucchini
2 cups torn swiss chard or romaine lettuce
1 medium sweet recd pepper or green pepper
1/4 pound mushrooms
1 recipe hot chili sauce -- (recipe follows)
1 recipe garlic sauce -- (recipe follows)
 

Preparation / 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 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: (For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.) * 1/2 cup light sour cream or low-fat yogurt or a mixture of both. * 2 cloves garlic, minced. * 1/4 cup of chopped fresh parsley. In a small bowl combine sour cream, garlic and parsley. Hot Chili Sauce: * 1/3 cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy sauce * 1 tsp granulated sugar * 1/4 tsp hot pepper flakes In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.


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