Sizzling Seafood Soup

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6 cups unsalted chicken stock

2 teaspoons dashi (fish stock concentrate), or 2 teaspoons dried mushroom concentrate

1 1/2 cups peeled chayote, in about 1 x 1 x 1/4-inch-thick pieces

2 tablespoons sweet chili sauce

Salt and white pepper to taste

2 tablespoons cornstarch whisked with 1 tablespoon water

1/2 pound shrimp, shelled and deveined

1 cup bay scallops

1 cup crabmeat

Oil for deep-frying

1 1/2 cups or 10 squares of homemade or purchased dried rice cakes (guo ba in Mandarin)

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