Chicken Hot Pot
Ingredients:
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1 1/2 lb (750 g) boneless, skinless chicken, cubed
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1/4 cup (50 mL) sherry
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1 (1 ) clove of garlic, crushed
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1 tbsp (15 mL) soy sauce
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1 tbsp (15 mL) lemon juice
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4 cup (1 L) assorted raw vegetables cut in bite size pieces
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4 cup (1 L) chicken broth
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1/4 cup (50 mL) chopped fresh cilantro
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2 tsp (10 mL) minced ginger root
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1 (1 ) clove of garlic, minced
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6 (6 ) green onions, chopped
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( ) dipping sauces (eg barbecue sauce, plum sauce, satay sauce, sweet chili garlic sauce, hoisin sauce)
Preparation:
Place chicken in a plastic bag with sherry,crushed garlic, soy sauce and lemon juice. Mix well and seal bag tightly. Refrigerate for 4-8 hours, stirring occasionally. Drain chicken well before cooking.
Arrange the drained chicken on one platter and the assorted raw vegetables on a second platter. In a fondue pot or electric wok, combine broth, cilantro, ginger root and garlic and bring to a boil. Using fondue forks, dip pieces of chicken and vegetables in boiling broth and cook until done. Serve with rice and dippping sauces.
When all the chicken and vegetables are gone, add the green oinions to the broth and cook for 2 minutes. Serve broth in individual bowls to complete the meal.
Courtesy of Manitoba Chicken Producers