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.)