Boil separately: chicory, tofu skin, radish, prawns, shitake mushrooms, baby carrots, scallops and broccoli. When done, remove from the heat, drain the water.

Arrange chicory to cover the base of a hot pot bowl, add tofu skin, radish, tofu slices on top of it.

Arrange prawns, shitake mushrooms, scallop, baby carrots, broccoli and roasted duck on top of the other ingredients, set aside.

Saute garlic and ginger until aromatic, add chicken stock, cook until done. Add KEWPIE Salad Dressing Roasted Sesame, cook until thickened. Drizzle over the vegetables, serve.