PT45M
Serves 6
Ingredients:
0.66 Cup White Wine
2 Cups Swiss Chard
2 Lemon Slices
4 Cups Chicken Stock
0.5 Cup Hot Chili Sauce
2 Large Garlic Cloves
1 Garlic Sauce
2 Teaspoons Granulated Sugar
2 Tablespoons Ginger Root
0.5 Bunch Broccoli
1 Small Yellow Summer Squash
1 Sweet Red Pepper
1 Pound Boneless, Skinless Chicken
0.25 Pound Mushrooms
For The Fondu Ginger Stock: combine white wine, stock, ginger, garlic, lemon slices and sugar in a fondue pot or an electric skillet or wok. Heat to simmer just before serving.
For the Chicken & Vegetable Tray: spear chicken and vegetables on long fondue forks, dip into simmering stock and cook until vegetables are tender-crisp and chicken is no longer pink inside.
Serve with garlic sauce and chili sauce.
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