Instructions: At serving time, have uncooked meats and vegetables on large tray or platter and spinach in serving bowl. Provide chopsticks, bamboo tongs, fondue forks or wire ladles as cooking tools for guests.

In fondue cooker, electric skillet, chafing dish, Mongolian cooker or electric wok, heat chicken stock and gingerroot to boiling.

Pick up desired food with chopsticks, drop into broth. When broth returns to boiling, about 2 to 3 minutes, remove food with wire ladle onto plate.

Dip into sauce (recipes follow). Divide sauce among several small bowls, one for each guest. Serve with steamed rice, if desired. Ladle broth from pot into bowls and serve with meal.

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