This is a traditional Chinese Hotpot but redesign to be more friendly.

Hot Pot Dipping Sauce:

0.5 tsp Salt
0.5 tsp Sugar
1.0 tsp of Mushroon Soy Sauce (Not regular soy sauce)
Dash of Black peper
Dash of Seseme Oil (Optional)
Dash of Rice Cooking Wine (Optional)
2 tsp Satay sauce
10 tsp of Chicken Soup or Water (Chicken prefer)

Hot Pot Soup:

10-15 cup of Chicken Soup prefer fresh
1 tsp salt
1 tsp sugar
1 tsp Rice cooking wine (Optional)
0.5 tsp black pepper
1 to 2 hold tomato
Baby carrots

Hot Pot Item ideas:

Beef Balls
Shrimps
Tofu
Spinach
Nappa Cabbage
Slice Beef
Mushroom (button, straw, oyster)
Shrimp balls
Fish (Sea Bass, Salmon, etc)
Rice Ovalets
Eggs

In a medium pot, start cooking the chicken soap for about 2 hour or more in low heat. Remove the chicken and add all the ingredients for the hot pot soup above. Let it boil for another 10 minutes.

For the sauce, mix all the ingredient into a small bowl and add hot chicken soup from above.

Serve the chicken soup on the pot over a small propane burner.

Enjoy