4½      cups good quality chicken stock or broth (you may need 1 to 2 additional cups of stock/broth to add during serving)

4 to 6  star anise pods (about ¾ to 1 ounce)

8         ounces small white mushrooms, cleaned

1         small zucchini, cut into ½-inch rounds or half-moons

½        pound edible pod or snow peas, trimmed

1½      pounds boneless, skinless chicken breasts, cut into 1-inch strips

           steamed white or brown rice

1. Put the chicken stock/broth and star anise in the fondue pot. Set to Setting 6 to bring to a boil. Once boiling, reduce to Setting 3.5 to reduce to a simmer. Allow to simmer for about 10 to 15 minutes.

2. To serve, skewer pieces of chicken onto forks and cook until firm and cooked through in the simmering broth, about 4 to 5 minutes. Skewer vegetables and cook to taste.  The vegetables and broth pair very well with a bowl of rice, or with the suggested dipping sauces below. If liquid cooks off too much, add additional stock/broth and allow to simmer for a few minutes before cooking foods.