Authentic Chinese Hot Pot
|Chicken breasts||2 , split, skinned, and boned|
|Asparagus||1 Pound, cut diagonally in 1-inch pieces|
|Thinly sliced mushrooms||1⁄2 Pound (About 2 Cups)|
|Spinach||10 Ounce, cleaned (1 Package)|
|Condensed chicken broth||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)|
|Canned water||240 Milliliter (2 Soup Can)|
|Soy sauce||1 Tablespoon|
|Cooked rice||1 Cup (16 tbs)|
Cut chicken into thin strips.
On serving platter, arrange chicken, asparagus, mushrooms, and spinach.
Prepare at table in 10-inch skillet over direct heat or an electric skillet.
Combine broth and water; heat to boiling.
Add half of the chicken, asparagus, and mushrooms; cook over low heat 3 minutes.
Add half of the spinach; cook 2 minutes more or until just done.
Remove with slotted spoon and serve with soy.
Meanwhile, cook remaining chicken and vegetables as above.
Add rice to remaining broth.