Chicken Fondue in Ginger Broth Recipe

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Ready in: < 30 minutes
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
4 cups chicken stock
2/3 cup White wine
OR
1/4 cup rice vinegar
2 Lemon slices
2 large Cloves garlic, minced
2 tbs 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 Sweet red pepper or green pepper
1/4 pound Mushrooms
***Garlic Sauce:***
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.
***Hot Chili Sauce: ***
1/3 cup water
2 tablespoons lemon juice or lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon granulated sugar
1/4 teaspoon hot pepper flakes

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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.)

In a small bowl combine sour cream, garlic and parsley.

Hot Chili Sauce:

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

This recipe from CDKitchen for Chicken Fondue in Ginger Broth serves/makes 6