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