|Chicken broth||1 Cup (16 tbs) (Canned Or Homemade)|
|White rice/Thin noodles (vermicelli, chinese mein, or japanese somen)||1 Cup (16 tbs)|
|Meat||1⁄2 Cup (8 tbs)|
|Seafood||1⁄2 Cup (8 tbs)|
|Vegetables||1⁄2 Cup (8 tbs)|
To estimate the quantity of broth needed, first fill your cooking pot with water, about three-quarters full.
Measure the water and also allow extra broth for adding as foods cook.
To estimate quantity of rice, allow 1/2 cup (uncooked) for 4 persons, allow 1/4 pound uncooked noodles for 4.
Prepare your choice of meats, seafood, and vegetables.
The traditional Chinese way of presenting the foods to be cooked is to arrange each kind attractively on its own plate.
This means the guests have to pass plates periodically if the plates aren't within reach.
If table space permits, you might set up two plates of each food so that a complete selection is on either side of the cooking pot.
Another way is to prepare a combination plate of uncooked meat, fish, poultry, and vegetables for each person.
Have all foods cut as suggested.
Shortly before dinner, cook noodles or rice, cover, keep warm.
Just before the meal starts, fill the cooking container about three-quarters full of boiling chicken broth.
Cover and return the broth to boiling; then seat the guests.
Have more broth ready to add as needed.
To cook dinner, each person puts about 3 items in an Oriental wire ladle and holds it in the broth until the foods are just cooked; most take 1 minute or less.
Dip cooked foods in one of the sauces to eat.
When your guests have finished meat and vegetables, add warm, drained cooked noodles or rice to the rich broth, bring to boiling, then ladle soup into individual bowls.