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Chicken Fondue in Ginger Broth Recipe

Ingredients
4	cup	chicken stock
2/3	cup	white wine, or 1/4 c cider or rice vinegar
2	each	lemon, slices
2	each	garlic, cloves, minced
2	tablespoon	gingerroot, minced
2	teaspoon	sugar
		---Chicken and Vegetable Trays---
1	pound	chicken, breasts, boneless, skinless
1/2	each	broccoli, bunch
1	each	yellow summer squash or zucchini
2	cup	swiss chard, torn, or romaine lettuce
1	each	sweet red pepper, or green pepper
1/4	pound	mushrooms
1		hot chili sauce (recipe follows)
1		garlic sauce (recipe follows)
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 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: 1/2 c light sour cream or low-fat yogurt or a mixture of both 2 ea garlic, cloves, minced. 1/4 c parsley, fresh, chopped (For a variation, substitute chopped fresh basil or coriander, to taste for the garlic and reduce the parsley to 1 tbsp.) In a small bowl combine sour cream, garlic and parsley. Hot Chili Sauce: 1/3 c water 2 tb lemon juice or lime juice 1 tb soy sauce, low-sodium 1 ts sugar 1/4 ts hot pepper flakes In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

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