Hearty Hot Pot
|Chicken broth||6 Cup (96 tbs)|
|Fish fillets||12 Ounce, thawed and cut into 1 inch squares (Fresh / Frozen)|
|Chicken breast||1 , boned, skinned and thinly sliced|
|Chicken livers||6 Ounce, halved|
|Chinese cabbage||2 Cup (32 tbs), sliced|
|Fresh spinach||2 Cup (32 tbs), torn|
|Fresh mushrooms||1 Cup (16 tbs)|
|Zucchini||1 Medium, sliced|
|Asparagus||1 Pound, bias sliced|
|Sweet red pepper||1 , cut up|
|Green pepper||1 , cut up|
|Soy lime sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Heat broth to boiling; transfer to wok, fire-pot, or fondue pot.
Spear meats and vegetables with fondue forks and cook in hot broth about 4 minutes, or till done.