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1
Cut the chicken and red snapper filets into thin slices.
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2
Rinse the shrimp under warm running water and cut in half lengthwise.
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3
Wash and shred the Napa cabbage and spinach.
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4
Soak the bean thread noodles in hot water until softened.
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5
Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table.
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6
Place the dipping sauces on the table in small individual bowls.
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7
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.
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8
On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion.
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9
Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 23 to 3/4 full.
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10
(How much broth you need will depend on the size of the pot).
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11
Place the pot on the burner, and keep it simmering throughout the meal.
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12
Keep the remaining broth warming on the stovetop.
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13
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.
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14
Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.
