Ingredients:
1 lb boneless skinless chicken breasts, strips
1 lb fresh shrimp, peeled,deveined,cut in half lengthwise
1 lb flank steaks, sliced in strips
6 -8 ounces fresh baby spinach leaves
1 (14 ounce) packages firm tofu, cut in 1 inch squares
6 cups chicken stock
2 slices fresh ginger, smashed with a knife
2 green onions, coarsely chopped
Directions:
Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
Your guests spear and cook their food with fondue forks.
Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
We also provided chopsticks for eating with.
Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
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.
End the meal with fortune cookies and green tea ice cream.
Servings: 4-6
Time preparation: 30 min.
Time total: 90 min.