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Chicken Fondue in Ginger Broth Recipe

Source of Recipe

From Chrispy's Kitchen


Recipe Introduction

Try the sauces, floowed by the recipe text:

List of Ingredients

Ingredients
4 cups chicken Broth
2/3 cup white wine or 1/4 cup of rice vinegar
2 lemon slices
2 large cloves garlic, minced
2 tbsp minced gingerroot
2 tsp splenda
Chicken and Vegetable Tray:
1 pound boneless, skinless chicken breasts
1/2 bunch broccoli
1 small yellow summer squash or zucchini
2 cups torn romaine lettuce
1 sweet red pepper & green pepper
1/4 pound mushrooms
Hot Chili Sauce (recipe follows)
Garlic Sauce (recipe follows


Recipe

Instructions
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 in fondue pot.
Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, squashes, romaine lettuce and Red and Green peppers 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 Chili Sauce, ginger dipping or the herb ginger Vinaigrette sauces for dipping.
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Hot Chili Sauce:

1/3 cup water
2 Tbsp lemon juice or lime juice
1 Tbsp low-sodium soy sauce
1 tsp splenda
1/4 tsp hot pepper flakes
1 tsp of Minced ginger root
In a small bowl, combine water, lemon or lime juice, soy sauce, sugar, ginger and hot pepper flakes. Mix well.
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Ginger Dipping Sauce:

1/4 cup chopped Onions
1 Piece Gingerroot or 1/8 teaspoon Ground Ginger.
2 Tbsp of low salt soy sauce****
6 Tbsp of water
1/4 cup rice wine vinegar
1. Combine all ingredients in blender and process until smooth.

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Herb Ginger Vinaigrette:

2 -inch cube fresh ginger, minced
1 bn Chervil, washed and patted dry, leaves & tops only
1/2 c Rice wine vinegar
2 tb Lemon juice
1 ts Mustard
1 ts Chopped parsley
1/4 ts Chopped shallots
1/4 ts Freshly ground black pepper
Place everything in a jar and shake well