Ingredients 4 cup chicken stock 2/3 cup white wine, or 1/4 c cider or rice vinegar 2 each lemon, slices 2 each garlic, cloves, minced 2 tablespoon gingerroot, minced 2 teaspoon sugar     ---Chicken and Vegetable Trays--- 1 pound chicken, breasts, boneless, skinless 1/2 each broccoli, bunch 1 each yellow summer squash or zucchini 2 cup swiss chard, torn, or romaine lettuce 1 each sweet red pepper, or green pepper 1/4 pound mushrooms 1 hot chili sauce (recipe follows) 1 garlic sauce (recipe follows) Directions: 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: 1/2 c light sour cream or low-fat yogurt or a mixture of both 2 ea garlic, cloves, minced. 1/4 c parsley, fresh, chopped (For a variation, substitute chopped fresh basil or coriander, to taste for the garlic and reduce the parsley to 1 tbsp.) In a small bowl combine sour cream, garlic and parsley. Hot Chili Sauce: 1/3 c water 2 tb lemon juice or lime juice 1 tb soy sauce, low-sodium 1 ts sugar 1/4 ts hot pepper flakes In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.