Categories: Soups/stews 
      Yield: 10 servings 
  
      6 lb Chicken                         1 1/2 ts Sesame oil 
      2    Medium onions, sliced                    Diced tofu 
      4    Ribs celery, chopped                     Cooked soft Chinese noodles 
      2    Carrots, cut into chunks                 Sliced green onions 
      4    Sprigs parsley                           Sliced fresh mushrooms 
      1 ts Salt                                     Sliced water chestnuts 
    1/4 ts White pepper                             Celery, cut 1-in.-long 
      3 tb Soy sauce                                Red bell peppers 
  1 1/2 tb Dry sherry                               Cilantro leaves 
  1 1/2 ts Ginger juice                    
  
  Place chickens in large, heavy pot. Add 2 quarts water, onions, chopped 
  celery, carrots, parsley, salt and white pepper and bring to boil. Skim off 
  any scum that rises to top. Cover, reduce heat and simmer 1 1/2 to 2 hours 
  or until chickens are very tender. Remove chickens from pot and set aside. 
  Strain broth. There should be about 7 cups. Return broth to pot and add soy 
  sauce, sherry, ginger juice and sesame oil. Strip chicken from bones and 
  dice. Add to broth and bring once more to boil. Place in chafing dish over 
  heating unit and keep it at simmer. Arrange tofu, noodles, green onions, 
  mushrooms, water chestnuts, julienned celery, red peppers and cilantro 
  leaves in bowls around chafing dish. Ladle broth into bowls and let guests 
  add ingredients of their choice. (Keep broth very hot, as addition of extra 
  ingredients will cool it.)