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Tuesday, February 22, 2011

Chicken Fondue in Ginger Broth

Unfortunately, the Melting Pot has closed in Reno, so why not try making some fondue at home? From "Lighthearted at Home: The Very Best of Anne Lindsay."

FONDUE COOKING BROTH:

4 cups of chicken broth (reduced sodium if you'd like)
2/3 cup of white wine or unseasoned rice vinegar
2 lemon slices
2 large cloves of garlic, minced
2 tbsp minced gingerroot
2 tsp honey/agave nectar (they ask for sugar).

CHICKEN AND VEGETABLE TRAY:
1 lb of boneless, skinless chicken breasts
half bunch of broccoli
1 small yellow summer squash or zucchini
2 cups of torn Swiss chard or romaine lettuce
1 sweet red or green pepper
4 oz of mushrooms
hot chili sauce and or/garlic sauce if you'd like

FONDUE COOKING BROTH: In fondue pot, electric skillet or electric wok, combine chicken broth, lemon slices, garlic, gingerroot and honey. Just before serving, heat to simmer.

CHICKEN AND VEGETABLE TRAY: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, squash, chard and peppers into bite-sized pieces; arrange along with mushrooms in 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 chili and garlic sauce for dipping.

Makes 4 servings.

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