Entrees
Chicken Stock with Star Anise Fondue
Makes 6 to 8 servings
Chicken Stock with Star Anise Fondue
Makes 6 to 8 servings
140 Calories (10% from fat)
carb. 9g
pro. 23g
fat 2g
sat. fat 0g
chol. 48mg
sod. 578mg
calc. 53mg
fiber 3g
carb. 9g
pro. 23g
fat 2g
sat. fat 0g
chol. 48mg
sod. 578mg
calc. 53mg
fiber 3g
Ingredients
- 4-½ cups good quality chicken stock or broth + 1-2 cups additional warm chicken stock
- ¾ ounce star anise*
- 1½ pounds boneless, skinless chicken breast
- 8 ounces small white mushrooms, cleaned
- 1 red bell pepper, cored and seeded
- 1 yellow bell pepper, cored and seeded
- 1 small zucchini - or 6 ounces baby zucchini
- ½ pound fresh asparagus or broccolini
- ½ pound edible pod or snowpeas, tipped and topped, strings removed
- Steamed rice, optional
Preparation
- Combine chicken stock and star anise in Cuisinart® Fondue Pot. Set temperature at Setting 6 and bring to a boil. Reduce to Setting 3-½ and simmer for about 10 minutes.
- Trim and discard any visible fat and cartilage from the chicken. Cut into one-inch pieces.
- Using a clean knife and Prep Board, cut peppers into strips about 1½-x-½-inch. Cut zucchini into ½-inch thick rounds.
- To serve, skewer pieces of chicken and cook until firm and cooked through in simmering broth. Take care to cook poultry through completely; this will take about 3 minutes. Skewer vegetables and cook to taste. May be served with a bowl of steamed rice for each diner. Add additional warm chicken stock to the Fondue Pot as needed to keep the liquid deep enough for dipping and cooking.
