Mongolian Hot Pot With Chicken and Shrimp

1 chicken breast, 5-6 ounces1 pound red snapper fillets 1/2 pound large fresh shrimp 1/2 pound Napa cabbage1 bunch spinach 1/4 pound bean thread (dried vermicelli) noodles4 cups chicken or vegetable stock2 cups water1 tablespoon Chinese rice wine or dry sherry2 slices ginger1 green onionCut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.Wash and shred the 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 and a small bowl for placing the cooked food.On the stove, bring the broth and water with the rice wine to a boil; add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is about two-thirds to three-fourths 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 stovetop.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 into light or dark soy sauce, sesame paste, hot chili oil, red rice vinegar, hoisin sauce or other sauces as desired.Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.Serves four to six.Nutrition values per serving: 337 calories, 16 g fat (2 g saturated), 12 g carbohydrates, 3 g fiber, 39 g protein, 88 mg cholesterol, 1,404 mg sodium.Nutrition values per serving (without sauces): 248 calories, 9 g fat (1 g saturated), 7 g carbohydrates, 2 g fiber, 37 g protein, 88 mg cholesterol, 815 mg sodium.About.com