| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Swiss | Poultry, Appetizers | 6 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
* 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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