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Mike's Mongolian Shabu-shabu Hot Pot Recipe

Mike's Mongolian Shabu-Shabu Hot Pot Recipe
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Category : Lunch/Dinner/Appetizer
Cooking Time : 30 minutes
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Prepare the ingredients before making Mike's Mongolian Shabu-Shabu Hot Pot in your home. Then, follow these steps below to serve Mike's Mongolian Shabu-Shabu Hot Pot for your family or friends.

Ingredients: Mike's Mongolian Shabu-Shabu Hot Pot

  • ● For The Proteins:
  • Thin Sliced Raw Chicken [I use thigh meat]
  • Raw Thin Sliced Beef
  • Raw Shrimp Or Scallops
  • ● For The Beef & Chicken Broths:
  • 1 Box (32 oz) Beef Stock
  • 1 Box (32 oz) Chicken Stock
  • 1 (32 oz) Seafood Stock
  • 1 (32 oz) Vegetable Stock
  • 20 Fresh Thai Chilie Peppers
  • to taste Sichuan Pi Xian Hot Bean Chilie Paste
  • to taste Sichuan Dried Red Peppercorn Blend
  • to taste Gochujang Roasted Hot Pepper Paste
  • as needed Dried Scorpion Chiles
  • to taste Dried Red Thai Peppers
  • to taste Red Pepper Flakes
  • 30 Cloves Fresh Garlic [smashed - divided]
  • 2 2" Chunks Fresh Ginger
  • to taste Leaves of Fresh Cilantro
  • 1/4 tsp Chinese 5 Spice [per side]
  • to taste Leaves of Thai Basil
  • 2 2" Chunks Diakon Radishes
  • to taste Fine Minced Lemon Grass
  • to taste Fish Sauce
  • to taste Soy Sauce
  • Brown Sugar [optional]
  • as needed Jalapeños
  • as needed Star Anise
  • ● For The Vegetables:
  • as needed White Onions [quartered]
  • as needed Fresh Whole Mushrooms
  • as needed Fresh Chinese Cabbage [bok choy - quartered]
  • Fresh Broccoli
  • ● For The Kitchen Equipment:
  • Mongolian Shabu-Shabu Hot Pot
  • Wooden Or Metal Scewers

How to Make Mike's Mongolian Shabu-Shabu Hot Pot

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Mike's Mongolian Shabu-Shabu Hot Pot in your home by yourself.

    Step 1
  • In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock.
  • Step 2
  • If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
  • Step 3
  • Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
  • Step 4
  • Szechuan Peppercorns.
  • Step 5
  • Chop your herbs and vegetables and gather your seasonings.
  • Step 6
  • 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!
  • Step 7
  • 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.
  • Step 8
  • Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
  • Step 9
  • Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
  • Step 10
  • Feed your desired vegetables on to separate skewers as well.
  • Step 11
  • 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.
  • Step 12
  • Have your guests feed from the communal pot and directly from their scewers when they are fully cooked.
  • Step 13
  • For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
  • Step 14
  • Enjoy your extra spicy, culinary taste and tour of Chengdu, China!
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