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We hope you got benefit from reading it, now lets go back to mike's mongolian shabu-shabu hot pot recipe. To cook mike's mongolian shabu-shabu hot pot you need 36 ingredients and 11 steps. Here is how you do it.
The ingredients needed to prepare Mike's Mongolian Shabu-Shabu Hot Pot:
- Provide of For The Proteins:.
- Prepare of Thin Sliced Raw Chicken [I use thigh meat].
- Provide of Raw Thin Sliced Beef.
- Prepare of Raw Shrimp Or Scallops.
- Get of For The Beef & Chicken Broths:.
- Take 1 Box (32 oz) of Beef Stock.
- You need 1 Box (32 oz) of Chicken Stock.
- Get 1 (32 oz) of Seafood Stock.
- You need 1 (32 oz) of Vegetable Stock.
- Take 20 of Fresh Thai Chilie Peppers.
- Provide to taste of Sichuan Pi Xian Hot Bean Chilie Paste.
- Take to taste of Sichuan Dried Red Peppercorn Blend.
- Use to taste of Gochujang Roasted Hot Pepper Paste.
- Take as needed of Dried Scorpion Chiles.
- Get to taste of Dried Red Thai Peppers.
- Use to taste of Red Pepper Flakes.
- Take 30 Cloves of Fresh Garlic [smashed - divided].
- Take 2 of 2" Chunks Fresh Ginger.
- Take to taste of Leaves of Fresh Cilantro.
- Provide 1/4 tsp of Chinese 5 Spice [per side].
- Get to taste of Leaves of Thai Basil.
- Prepare 2 of 2" Chunks Diakon Radishes.
- Prepare to taste of Fine Minced Lemon Grass.
- Take to taste of Fish Sauce.
- Prepare to taste of Soy Sauce.
- Provide of Brown Sugar [optional].
- Use as needed of Jalapeos.
- Use as needed of Star Anise.
- You need of For The Vegetables:.
- Provide as needed of White Onions [quartered].
- You need as needed of Fresh Whole Mushrooms.
- Prepare as needed of Fresh Chinese Cabbage [bok choy - quartered].
- You need of Fresh Broccoli.
- Use of For The Kitchen Equipment:.
- Get of Mongolian Shabu-Shabu Hot Pot.
- Prepare of Wooden Or Metal Scewers.
Steps 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!.
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