Recipe - Chicken Fondue In Ginger Broth

4 cup Of chicken stock
2/3 cup White wine or One fourth cup (50
ml) cider of 150 ml of rice
vinegar
2 Lemon slices
2 lg Cloves garlic, minced
2 tablespoon Minced gingerroot
2 teaspoon Granulated sugar
* Chicken and Vegetable
Tray:
1 pound Boneless, skinless chicken
breasts
One half bn Broccoli
1 small Yellow summer squash or
zucchini
2 cup Torn Swiss chard or romaine
lettuce
1 Sweet recd pepper or green
pepper
One fourth pound Mushrooms
Hot Chili Sauce (recipe
follows)
Garlic Sauce (recipe
follows)

* 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 Three fourths inch pieces; place on
serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper
into bitesized 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 tendercrisp. 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.)

* One half cup light sour cream or lowfat yogurt or a mixture of both. * 2
cloves garlic, minced. * One fourth 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 lowsodium soy
sauce * 1 tsp granulated sugar * One fourth tsp hot pepper flakes

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini