Chinese Hot Pot

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12 cups chicken stock or canned low-salt chicken broth

4 green onions, cut into 1-inch pieces

2 garlic cloves, crushed

2-inch knob of fresh ginger, cut into thin slices

1 cup soy sauce

1/2 cup red wine vinegar

1/4 cup sugar

1 tablespoon sesame oil

2 teaspoons chile paste

1 pound boneless skinless chicken breasts, sliced very thin

1 pound fresh calamari, cleaned, cut into thin rings and tentacles

1/2 pound fresh spinach, washed, trimmed

1/2 pound Chinese cabbage, cut into thick strips

1/2 pound snow peas or broccoli florets

Hot steamed white rice

1/2 package (7 ounces) rice vermicelli, broke into 4-inch pieces

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