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 2 cm 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: half c light sour cream or low-fat yogurt or a mixture of both2 ea garlic, cloves, minced.
quarter c parsley, fresh, chopped(For a variation, substitute chopped fresh basil or coriander, to taste for the garlic and reduce the parsley to 1 tablespoon.)
In a small bowl combine sour cream, garlic and parsley.
Hot Chili Sauce: one third c water2 tb lemon juice or lime juice1 tb soy sauce, low-sodium1 ts sugar quarter ts hot pepper flakes
In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.