This doesn1/4t really fit your description but after looking through many Chinese cookbooks this is the only recipe of that name. Some Chinese food from restaurants can be hard to find in cookbooks because they are the chefs own personal creation.

The Love of Chinese Cooking-Kenneth Lo
Szechuan Hot Pot
The Chinese hot pot is the eastern equivlalent to a fondue. The special hot pot, as it is called is filled and set over a spirit burner then diners help themselves with chopsticks or spoons. If a hot pot is unobtainable improvise by placing a casserole on top of the spirit burner.

3 oz. raw chicken breasts
2 chicken livers
3 oz. pig1/4s kidneys
3 oz. lean beef
4 oz. raw white fish
3 oz. white or Chinese cabbage
4 oz. spinach
2 tablespoon vegetable oil
2 oz. shelled peanuts
2 medium size gherkins
1 cake bean curd
5 cups hot clear broth
salt and pepper
2 tablespoon cilantro
croutons

To Prepare:
Cut the chicken, chicken livers, kidney, beef, fish and cabbage into small, matchstick strips. Wash and chop the spinach. Heat the oil until very hot and fry the peanuts for 3 minutes, then drain. Cut the gherkins into very thin strips. Cut the bean curd into 12 pieces.
To Cook and Serve:
Pour the hot clear broth into a hot pot (or casserole) and take to the table. Place the pot over a lighted spirit burner. When the broth comes to the boil, add the cabbage. Cook for 1 minute, then add the chicken, chicken livers, kidney, beef, spinach, gherkins, bean curd and seasoning. Bring to the boil again, and add the fish and coriander. Finally add the peanuts and croutons. When the mixture comes to the boil again, the hot pot is ready.
This is a winter dish (regarded as a ålarge soup main dish1/4) which is drunk and eaten throughout the meal in conjunction with other dishes. It is served at a family dinner, rather than a banquet.

Wish I could have been more help. Good luck with this one!!!!