Side Pannel
Chicken Fondue in Ginger Broth
Chicken Fondue in Ginger Broth
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Appetizers
Ingredients List
- 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)
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.
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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