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