Chicken Fondue in Ginger Broth

Directions

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 ¾ 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: ½ cup light sour cream or low-fat yogurt or a mixture of both 2 ea garlic, cloves, minced. ¼ cup parsley, fresh, chopped (For a variation, substitute chopped fresh basil or coriander, to taste for the garlic and reduce the parsley to 1 tablespoon.)

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

Hot Chili Sauce: ⅓ cup water 2 tablespoons lemon juice or lime juice 1 tablespoon soy sauce, low-sodium 1 teaspoon sugar ¼ teaspoons hot pepper flakes In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.