Chicken Fondue in Ginger Broth
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: < 30 minutes
Ingredients:
4 cups chicken stock
2/3 cup white wine
OR
1/4 cup rice vinegar
2 lemon slices
2 cloves garlic, minced
2 tablespoons minced ginger root
2 teaspoons granulated sugar
*** Chicken and Vegetable Tray***
1 pound boneless, skinless chicken breast halves
1/2 bunch broccoli
1 small yellow summer squash or zucchini
2 cups torn swiss chard or romaine lettuce
1 red or green bell 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 chopped fresh parsley
***Hot Chile 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
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 bell 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 Chile Sauce and Garlic Sauce for dipping.
Garlic Sauce: In a small bowl combine sour cream, garlic and parsley.
Hot Chile Sauce: In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/315/Chicken_Fondue_in_Ginger_Broth12165.shtml
Recipe ID: 10666
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