Mike's Mongolian Shabu-Shabu Hot Pot.

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Ingredients of Mike's Mongolian Shabu-Shabu Hot Pot

1. It's of ● For The Proteins:.
2. It's of Thin Sliced Raw Chicken [I use thigh meat].
3. You need of Raw Thin Sliced Beef.
4. It's of Raw Shrimp Or Scallops.
5. It's of ● For The Beef & Chicken Broths:.
6. You need of Beef Stock.
7. Prepare of Chicken Stock.
8. Prepare of Seafood Stock.
9. You need of Vegetable Stock.
10. It's of Fresh Thai Chilie Peppers.
11. You need of Sichuan Pi Xian Hot Bean Chilie Paste.
12. It's of Sichuan Dried Red Peppercorn Blend.
13. It's of Gochujang Roasted Hot Pepper Paste.
14. Prepare of Dried Scorpion Chiles.
15. Prepare of Dried Red Thai Peppers.
16. Prepare of Red Pepper Flakes.
17. Prepare of Fresh Garlic [smashed - divided].
18. Prepare of 2" Chunks Fresh Ginger.
19. Prepare of Leaves of Fresh Cilantro.
20. You need of Chinese 5 Spice [per side].
21. Prepare of Leaves of Thai Basil.
22. You need of 2" Chunks Diakon Radishes.
23. You need of Fine Minced Lemon Grass.
24. You need of Fish Sauce.
25. You need of Soy Sauce.
26. Prepare of Brown Sugar [optional].
27. Prepare of Jalapeños.
28. You need of Star Anise.
29. You need of ● For The Vegetables:.
30. You need of White Onions [quartered].
31. You need of Fresh Whole Mushrooms.
32. Prepare of Fresh Chinese Cabbage [bok choy - quartered].
33. It's of Fresh Broccoli.
34. You need of ● For The Kitchen Equipment:.
35. You need of Mongolian Shabu-Shabu Hot Pot.
36. It's of Wooden Or Metal Scewers.

Mike's Mongolian Shabu-Shabu Hot Pot step by step

1. 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..
2. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired..
3. Szechuan Peppercorns as desired..
4. Chop your herbs and vegetables and gather your seasonings..
5. 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!.
6. 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..
7. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers..
8. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth..
9. Feed your desired vegetables on to separate skewers as well..
10. 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..
11. Enjoy your extra spicy, culinary taste and tour of Chengdu, China!.

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