|Whole chicken breasts||2 , skinned and boned|
|Soy sauce||4 Tablespoon, divided|
|Minced ginger root||2 Teaspoon|
|Condensed chicken broth||10 1⁄4 Ounce (2 Cans)|
|Water||40 Ounce (4 Soup Cans)|
|Garlic clove||1 Large, minced|
|Cabbage||1⁄2 Pound, cut into 3/4-inch chunks|
|Spinach||3⁄4 Pound, trimmed, washed and drained|
|Green onions and tops||3 , cut into 1-inch lengths and slivered|
|Vermicelli/Thin spaghetti||4 Ounce, cooked, drained|
|Mushrooms||1⁄4 Pound, sliced|
Cut chicken into thin strips.
Combine 2 tablespoons soy sauce, ginger and sugar in medium dish; stir in chicken.
Let stand 15 minutes.
Meanwhile, combine chicken broth, water, remaining 2 tablespoons soy sauce and garlic in deep electric skillet or electric wok; bring to boil.
Reduce heat; keep broth mixture hot.
Arrange cabbage, spinach, green onions, vermicelli and mushrooms on platter.
Using chopsticks or tongs, let individuals select and add chicken, vegetables and vermicelli to hot broth.
Cook chicken until tender, vegetables to desired doneness and vermicelli until heated through.