*  Exported from  MasterCook  *
 
                       CHICKEN FONDUE IN GINGER BROTH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Of chicken stock
      2/3   c            White wine or 1/4 cup (50
                         -ml) cider of 150 ml of rice
                         -vinegar
    2                    Lemon slices
    2       lg           Cloves garlic, minced
    2       tb           Minced gingerroot
    2       ts           Granulated sugar
                         * Chicken and Vegetable
                         -Tray:
    1       lb           Boneless, skinless chicken
                         -breasts
      1/2   bn           Broccoli
    1       sm           Yellow summer squash or
                         -zucchini
    2       c            Torn Swiss chard or romaine
                         -lettuce
    1                    Sweet recd pepper or green
                         -pepper
      1/4   lb           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 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving