Star Anise & Ginger Chicken Fondue

Ingredients

• 4 1/2 cups chicken broth
• 1 ounce star anise
• 1 1/2 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
• 1/2 pound fresh asparagus or broccoli
• 1/2 pound cauliflower florets
• 1/2 pound snow peas, tipped and topped

Directions

1. Infuse the Broth

   Add the chicken stock and star anise to the fondue pot. Bring the broth to a boil, then lower the heat and let it gently simmer for about 10 minutes so the star anise can flavor the stock.

2. Prepare the Dippers

   Trim the chicken and cut it into bite-size pieces. Prepare the peppers, zucchini, and other vegetables in pieces that will be easy to skewer and cook at the table.

3. Cook at the Table

   Keep the broth simmering. Cook skewered chicken in the broth until completely cooked through; the small pieces should take about 3 minutes. Cook the vegetables to your preferred tenderness.

4. Keep Enough Broth in the Pot

   As the meal continues, add warm chicken stock whenever needed to maintain enough depth for dipping and cooking. Steamed rice makes a good accompaniment.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 7 servings (1 serving).