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Chicken Fondue in Ginger Broth

Prep Time: Minutes
Cook Time: Minutes
Serves:6 servings

Nutritional Information

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


  • 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
  • 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)


  • 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.
  • 4. Garlic Sauce:
  • 5. (For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.)
  • 6. 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.
  • 7. In a small bowl combine sour cream, garlic and parsley.
  • 8. Hot Chili Sauce:
  • 9. 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
  • 10. In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

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