Hot Pot Rice With Chicken and Shrimp

1 chicken breast, 5 to 6 ounces
1 pound red snapper fillets
1/2 pound large fresh shrimp
1/2 pound Napa cabbage
1 bunch spinach
1/4 pound bean thread (dried vermicelli) noodles
4 cups chicken or vegetable stock
2 cups water
1 tablespoon Chinese rice wine or dry sherry
2 slices ginger
1 green onion

Suggested Dips: (as needed)
Dark soy sauce
Light soy sauce
Sesame paste
Fermented bean curd (mashed)
Hot chili oil
Red rice vinegar
Hoisin sauce

Cut the chicken and red snapper fillets into thin slices.
Rinse the shrimp under warm running water and cut in half lengthwise.

Wash and shred the Napa cabbage and spinach.
Soak the bean thread noodles in hot water until softened.

Place the sliced chicken, shrimp, red snapper
and the shredded vegetables on separate platters on the table.

Place the dipping sauces on the table in small individual bowls.
Make sure each guest has a complete place setting,
including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

On the stove, bring the broth and water with the rice wine to a boil,
and add the ginger and green onion.

Transfer enough broth to the fondue pot or
hot pot so that the pot is approximately 2/3 - 3/4 full.
(How much broth you need will depend on the size of the pot).

Place the pot on the burner, and keep it simmering throughout the meal.
Keep the remaining broth warming on the stove top.

To serve, invite guests to spear the food with a dipping fork
and cook briefly in the broth until cooked,
then dip the cooked food in the sauces as desired.

Use a dipping basket to cook the vegetables in batches in the hot broth
and ladle out into the soup bowls.

Courtesy: Chef Rhonda Parkinson,