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To get started with this particular recipe, we have to first prepare a few components. You can have mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:
- Prepare ● For The Proteins:
- Get Thin Sliced Raw Chicken [I use thigh meat]
- Take Raw Thin Sliced Beef
- Get Raw Shrimp Or Scallops
- Make ready ● For The Beef & Chicken Broths:
- Get 1 Box (32 oz) Beef Stock
- Get 1 Box (32 oz) Chicken Stock
- Make ready 1 (32 oz) Seafood Stock
- Make ready 1 (32 oz) Vegetable Stock
- Prepare 20 Fresh Thai Chilie Peppers
- Make ready to taste Sichuan Pi Xian Hot Bean Chilie Paste
- Get to taste Sichuan Dried Red Peppercorn Blend
- Make ready to taste Gochujang Roasted Hot Pepper Paste
- Get as needed Dried Scorpion Chiles
- Take to taste Dried Red Thai Peppers
- Take to taste Red Pepper Flakes
- Get 30 Cloves Fresh Garlic [smashed - divided]
- Take 2 2" Chunks Fresh Ginger
- Get to taste Leaves of Fresh Cilantro
- Prepare 1/4 tsp Chinese 5 Spice [per side]
- Take to taste Leaves of Thai Basil
- Get 2 2" Chunks Diakon Radishes
- Take to taste Fine Minced Lemon Grass
- Get to taste Fish Sauce
- Take to taste Soy Sauce
- Take Brown Sugar [optional]
- Make ready as needed Jalapeños
- Make ready as needed Star Anise
- Take ● For The Vegetables:
- Get as needed White Onions [quartered]
- Prepare as needed Fresh Whole Mushrooms
- Prepare as needed Fresh Chinese Cabbage [bok choy - quartered]
- Get Fresh Broccoli
- Make ready ● For The Kitchen Equipment:
- Take Mongolian Shabu-Shabu Hot Pot
- Prepare Wooden Or Metal Scewers
Instructions to make Mike's Mongolian Shabu-Shabu Hot Pot:
- In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. - - If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
- Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
- Szechuan Peppercorns as desired.
- Chop your herbs and vegetables and gather your seasonings.
- Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!
- Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer.
- Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
- Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
- Feed your desired vegetables on to separate skewers as well.
- Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. - - Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. - No worries. No germs could ever survive this broth! - - For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
- Enjoy your extra spicy, culinary taste and tour of Chengdu, China!
Above is cook mike's mongolian shabu-shabu hot pot, very straightforward to make. Do the cooking levels appropriately, calm down and use your coronary heart then your cooking will likely be delicious. There are numerous recipes that you may attempt from this web site, please discover what you need. In the event you like this recipe please share it with your mates. Completely happy cooking.
