Chicken Fondue In Ginger Broth Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Of chicken stock,
2/3 cup: White wine or 1/4 cup, (50 ml) cider of 150 ml of rice vinegar
2: Lemon slices,
2 large: Cloves garlic, minced
2 tbsp: Minced gingerroot,
2 tsp: Granulated sugar,
* Chicken and Vegetable Tray:,
1 lbs: Boneless, skinless chicken breasts
1/2 bunch: Broccoli,
1 small: Yellow summer squash or zucchini,
2 cup: Torn Swiss chard or romaine lettuce,
1: Sweet recd pepper or green pepper,
1/4 lbs: 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.
Source from luhu.jp
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.
Source from luhu.jp