Title: Chicken Fondue in Ginger Broth
Categories: Appetizer Poultry
Yield: 6 Servings

4	c	Of chicken stock
2/3	c	White wine or 1/4 cup (50 ml) cider of 150 ml of rice vinega
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.

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