Cook Up An Oriental Hot Pot

• 1 pound shrimp
• 2 each chicken breasts
• 1/2 pound beef
• 1/2 head napa (Chinese) cabbage
• 1 cup egg plant cubed
• 1 1/2 cups mushrooms halved
• 4 cups spinach
• 14 ounces chicken broth
• 3 each chicken bouillon cubes

1. Heat chicken broth in electric skillet or chafing dish (or use Mongolian cooker-- directions follow).
2. Add bouillon cubes to hot broth and stir to dissolve; add monosodium glutamate and ginger.
3. Heat to simmering.
4. For cooking have broth barely bubbling.
5. Each Guest picks up desired foods with chopsticks or whatever, drops them into the bubbling broth.
6. When his tidbits are cooked, he lifts them out and dips into the sauces on his plate.
7. Serve with rice.
8. Makes 4 servings.

shrimp, chicken breasts, beef, head, egg plant, mushrooms halved, spinach, chicken broth, chicken bouillon cubes

Taken from recipeland.com/recipe/v/cook-up-an-oriental-hot-pot-46292 (may not work)