2 lb. chicken breasts, skinned and cut into bite-size pieces
1 lb. broccoli, separated into flowerets
8 ounce mushrooms, sliced
4 to 5 cup hot cooked rice
8 cup chicken broth
1/2 cup soy sauce
1/2 cup lemon juice
1/4 cup dry white wine
Arrange chicken and vegetables on serving tray. Heat broth and pour into fondue pot. Guests spear foods with fondue forks and cook in hot broth until done (2 to 4 minutes). Then dip in lemon-soy sauce made by mixing soy sauce, lemon juice and wine. Serve with rice.
Makes 8 servings.