Chinese Hot Pot Fondue
|Chicken breasts||2 , skinned, boned and cut into thin strips|
|Boneless beef sirloin||1⁄2 Pound, cut into thin strips|
|Shrimp||7 Ounce (Fresh Or Frozen, 1 1/2 Cups)|
|Fresh spinach/Sliced chinese cabbage||2 Cup (32 tbs)|
|Fresh mushrooms||8 Ounce (2 Cups, 1 Pint)|
|Cauliflower head||1⁄2 , divided into small pieces|
|Chicken broth||6 Cup (96 tbs)|
Prepare chicken, beef, shrimp and vegetables; arrange on serving tray.
Cover and refrigerate until time to serve.
Prepare desired sauces.
Use bottled soy sauce, sweet and sour sauce, mustard sauce, teriyaki sauce or prepare your own .
Heat chicken broth and salt until bubbly.
Pour into fondue pot; place over heating unit in center of table.
Set out dishes of sauces.
Each guest uses fondue fork to spear piece of vegetable and/or meat and cooks it in the hot chicken broth.
Serve with rice (use a covered dish or warming tray to keep warm throughout meal) and sauces.
From time to time, spoon some of chicken broth over rice or pass additional broth.