6 lb Chicken
2    Medium onions, sliced
4    Ribs celery, chopped
2    Carrots, cut into chunks
4    Sprigs parsley
1 ts Salt
1/4 ts White pepper
3 tb Soy sauce
1 1/2 tb Dry sherry
1 1/2 ts Ginger juice
1 1/2 ts Sesame oil
Diced tofu
Cooked soft Chinese noodles
Sliced green onions
Sliced fresh mushrooms
Sliced water chestnuts
Celery, cut 1-in.-long
Red bell peppers
Cilantro leaves

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.)