Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Of chicken stock
2/3 c White wine or 1/4 cup (50
-ml) cider of 150 ml of rice
-vinegar
2 Lemon slices
2 lg Cloves garlic, minced
2 tb Minced gingerroot
2 ts Granulated sugar
* Chicken and Vegetable
-Tray:
1 lb Boneless, skinless chicken
-breasts
1/2 bn Broccoli
1 sm Yellow summer squash or
-zucchini
2 c Torn Swiss chard or romaine
-lettuce
1 Sweet red pepper or green
-pepper
1/4 lb Mushrooms

* Fondue Cooking Stock: - Hot Chili Sauce (recipe follows) - Garlic
Sauce (recipe follows)

Fondue 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:

(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.

From The Canadian Heart and Stroke Foundation's *Lighthearted Everyday
Cooking*

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