Chicken Fondue In Ginger Broth

I have argued that there is a pattern of love in marriage ordained by God. The roles of husband and wife are not the same. The husband is to takes his special cues from Christ as the head of the church. The wife is to take her special cues from the church as submissive to Christ. In doing this the sinful and damaging results of the Fall begin to be reversed. The Fall twisted man’s loving headship into hostile domination in some men and lazy indifference in others. The Fall twisted woman’s intelligent, willing submission into manipulative obsequiousness in some women and brazen insubordination in others.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Swiss	Appetizers, Poultry	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		Cloves garlic, minced
2	T	Minced gingerroot
2	t	Granulated sugar
		* Chicken and Vegetable
		Tray:
1	lb	Boneless, skinless chicken
		breasts
1/2		Broccoli
1		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

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 207 Calories From Fat: 42 Total Fat: 4.6g Cholesterol: 53.5mg Sodium: 511.7mg Potassium: 594.4mg Carbohydrates: 11.2g Fiber: <1g Sugar: 6g Protein: 24.6g