Mongolian Pot

2 whole chicken breasts, skinned and boned
4 tbsp. Kikkoman® Soy Sauce, divided
2 tsp. minced fresh ginger
½ tsp. sugar
2 cans (10oz. each) condensed chicken broth
4 soup cans water
1 large garlic, minced
½ lb. cabbage, cut into ¾” chunks
¾ lb. fresh spinach, trimmed, washed and drained
3 green onions and tops, cut into 1” lengths and silvered
4 oz. vermicelli or think spaghetti, cooked and drained
¼ lb. fresh mushrooms, sliced

Cut chicken into thin strips. Combine 2 tbsp. soy sauce, ginger and sugar in
medium dish; stir in chicken. Let stand 15 minutes.

Meanwhile, combine chicken broth, water, remaining 2 tbsp. soy sauce and garlic
in deep electric skillet or electric work; bring to boil. Reduce heat;
keep broth mixture hot. Arrange cabbage, spinach, green onions, vermicelli
and mushroom on platter. Using tongs, let individuals select and add
chicken, vegetables and vermicelli to hot broth. Cook chicken until tender,
vegetables to desired doneness and vermicelli until heated through.

Serve in individuals bowls with additional soy sauce, as desired.

When all foods are cooked, serve broth as soup.

Makes 4 to 6 servings