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
140 Calories (10% from fat) • carb. 9g • pro. 23g • fat 2g • sat. fat 0g • chol. 48mg • sod. 578mg • calc. 53mg • fiber 3g
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.