Neatly arrange the raw ingredients on individual platters and place them around the table near a 6-quart electric wok. Set out the condiment-bar ingredients in small bowls with spoons. Set each place setting with 1 large soup bowl, 1 soup spoon, 1 small bowl, a pair of chopsticks and a small wire-mesh cooking basket (or slotted spoon).
Bring the chicken broth to a simmer in the wok. Ask guests to mix their own dipping sauce in the small bowls provided. Then let them slip pieces of meat and fish into the broth, using the wire baskets to remove the pieces after 1 to 2 minutes (they will be opaque), eating them with chopsticks as they go. Add boiling water to the broth if the level gets low. When all of the meat and seafood is cooked, add the remaining soup ingredients to the broth and cook until heated through. Ladle the soup into the large bowls.