Szechuan Sesame Chicken Fondue Serves 4 Marinade 1 1/2 tbsp (20 mL) hoisin sauce 1 tbsp (15 mL) soy sauce 1 tps (15 mL) water 2 tsp (10 mL) honey 1 clove garlic, minced 1 tsp (5 mL) minced ginger root Salt and freshly ground black pepper to taste 1 tsp (5 mL) sesame oil 1 tsp (5 mL) sesame seeds, toasted 1 lb (500 g) boneless skinless chicken breasts, thinly sliced into 1-inch (2.5 cm) pieces 5 cups (1.25 L) chicken broth, homemade (recipe in book) or canned (2 cans plus 2 cans water) Marinade: In a saucepan over medium heat, combine hoisin sauce, soy sauce water, honey, garlic, ginger, salt and pepper; stir until well mixed and honey is melted. Remove from heat; stir in sesame oil and sesame seeds. In a shallow casserole, cover chicken with marinade, making sure that all pieces are well coated. Cover and refrigerate for at least 1 hour. Broth: In a large saucepan, bring chicken broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer. Remove chicken from marinade and spear with fondue fork. Fondue for 2 to 4 minutes or until cooked through. TIP: Hoisin sauce, made from fermented soybeans, adds a unique flavor to the marinade in this recipe; there is really no substitute.Toasting the sesame seeds adds extra flavor to the marinade. Just toast in a non-stick skillet over low heat for 3 to 5 minutes, turning once.To give the broth a little extra punch, add 2 tbsp (25 mL) salsa verde. MAKE AHEAD: Prepare marinade in advance and marinate chicken breast pieces for several hours before the fondue meal. SERVE WITH: Sweet-and-sour sauce, sweet chili sauce, peanut sauce, soy sauce, salsa verde.Simon, Ilana is the author of '125 Best Fondue Recipes' with ISBN 9780778800378 and ISBN 0778800377.