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Ingredients Jump to Instructions ↓

  1. 4 c

  2. Of chicken stock

  3. 2/3 c

  4. 1/4 cup (50 ml) cider of

  5. 150 ml of rice vinegar

  6. 2 Lemon slices

  7. 2 lg

  8. Cloves garlic, minced

  9. 2 tb Minced gingerroot

  10. 2 ts

  11. Granulated sugarChicken and Vegetable

  12. Tray:

  13. 1 lb. Boneless, skinless chicken breasts

  14. bn

  15. Broccoli

  16. 1 sm Yellow summer squash or zucchini

  17. 2 c

  18. Torn Swiss chard or romaine lettuce

  19. 1 Sweet recd pepper or green pepper

  20. lb. Mushrooms

  21. Hot Chili Sauce (recipe follows)

  22. Garlic Sauce (recipe follows)

Instructions Jump to Ingredients ↑

  1. * 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.

  2. Just before serving, heat to simmer.

  3. Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter.

  4. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.

  5. Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook.

  6. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp.

  7. Serve with Hot Chilli Sauce and Garlic Sauce for dipping.

  8. 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.

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

  10. 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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