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Chicken Fondue in Ginger Broth

4  cups Chicken Stock  
2/3  cup White Wine or 1/4 cup (50 ml) Cider of 150 ml of rice vinegar  
2   Lemon Slices  
2  larg Cloves Garlic (minced)  
2  tbsp Ginger (minced)
2  tsp Granulated Sugar  
Chicken and Vegetable Tray
1  lb Chicken Breasts (boneless, skinless)
1/2  bunch Broccoli  
1  small Yellow Summer Squash or Zucchini  
2  cup Torn Swiss Chard or Romaine Lettuce  
1   Sweet Red Pepper or Green Pepper  
1/4  lb Mushrooms  
    Hot Chili Sauce (recipe follows)  
    Garlic Sauce (recipe follows)  
Chicken Fondue in Ginger Broth
1. Fondu 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.
2. 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.
3. 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.
6 Servings

Break out the fondue pots, there's a new recipe to try! Tasty chicken stock and ginger are the bases for this yummy dish.
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