You can cook Mike's Mongolian Shabu-Shabu Hot Pot using 36 ingredients and 11 steps. Here is how you cook it.
Ingredients of Mike's Mongolian Shabu-Shabu Hot Pot
It’s of ● For The Proteins:.
It’s of Thin Sliced Raw Chicken [I use thigh meat].
Prepare of Raw Thin Sliced Beef.
You need of Raw Shrimp Or Scallops.
It’s of ● For The Beef & Chicken Broths:.
You need 1 Box (32 oz) of Beef Stock.
Prepare 1 Box (32 oz) of Chicken Stock.
It’s 1 (32 oz) of Seafood Stock.
It’s 1 (32 oz) of Vegetable Stock.
It’s 20 of Fresh Thai Chilie Peppers.
You need to taste of Sichuan Pi Xian Hot Bean Chilie Paste.
Prepare to taste of Sichuan Dried Red Peppercorn Blend.
It’s to taste of Gochujang Roasted Hot Pepper Paste.
Prepare as needed of Dried Scorpion Chiles.
You need to taste of Dried Red Thai Peppers.
You need to taste of Red Pepper Flakes.
Prepare 30 Cloves of Fresh Garlic [smashed – divided].
You need 2 of 2" Chunks Fresh Ginger.
You need to taste of Leaves of Fresh Cilantro.
Prepare 1/4 tsp of Chinese 5 Spice [per side].
It’s to taste of Leaves of Thai Basil.
You need 2 of 2" Chunks Diakon Radishes.
Prepare to taste of Fine Minced Lemon Grass.
It’s to taste of Fish Sauce.
You need to taste of Soy Sauce.
You need of Brown Sugar [optional].
Prepare as needed of Jalapeños.
Prepare as needed of Star Anise.
It’s of ● For The Vegetables:.
Prepare as needed of White Onions [quartered].
You need as needed of Fresh Whole Mushrooms.
You need as needed of Fresh Chinese Cabbage [bok choy – quartered].
It’s of Fresh Broccoli.
You need of ● For The Kitchen Equipment:.
It’s of Mongolian Shabu-Shabu Hot Pot.
Prepare of Wooden Or Metal Scewers.
Mike's Mongolian Shabu-Shabu Hot Pot step by step
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!.