Mongolian Fire Pot

• 1 lb boneless skinless chicken breast, strips
• 1 lb fresh shrimp, peeled,deveined,cut in half lengthwise
• 1 lb flank steak, sliced in strips
• 6 -8 ounces fresh baby spinach leaves
• 1 (14 ounce) package firm tofu, cut in 1 inch squares
• 6 cups chicken stock
• 2 slices fresh ginger, smashed with a knife
• 2 green onions, coarsely chopped

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.

chicken, fresh shrimp, flank steak, baby spinach, firm tofu, chicken stock, ginger, green onions

Taken from www.food.com/recipe/mongolian-fire-pot-107169 (may not work)