1. Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest. 2. Bring the chicken stock, ginger and green onions to a simmer in a fondue pot. 3. Your guests spear and cook their food with fondue forks. 4. Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed. 5. We also provided chopsticks for eating with. 6. Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce. 7. If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup. 8. End the meal with fortune cookies and green tea ice cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
