Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Mike's Mongolian Shabu-Shabu Hot Pot is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Mike's Mongolian Shabu-Shabu Hot Pot is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:
- Take ● For The Proteins:
- Take Thin Sliced Raw Chicken [I use thigh meat]
- Make ready Raw Thin Sliced Beef
- Get Raw Shrimp Or Scallops
- Make ready ● For The Beef & Chicken Broths:
- Prepare 1 Box (32 oz) Beef Stock
- Get 1 Box (32 oz) Chicken Stock
- Prepare 1 (32 oz) Seafood Stock
- Prepare 1 (32 oz) Vegetable Stock
- Take 20 Fresh Thai Chilie Peppers
- Take to taste Sichuan Pi Xian Hot Bean Chilie Paste
- Make ready to taste Sichuan Dried Red Peppercorn Blend
- Prepare to taste Gochujang Roasted Hot Pepper Paste
- Take as needed Dried Scorpion Chiles
- Make ready to taste Dried Red Thai Peppers
- Take to taste Red Pepper Flakes
- Make ready 30 Cloves Fresh Garlic [smashed - divided]
- Take 2 2" Chunks Fresh Ginger
- Make ready to taste Leaves of Fresh Cilantro
- Make ready 1/4 tsp Chinese 5 Spice [per side]
- Take to taste Leaves of Thai Basil
- Take 2 2" Chunks Diakon Radishes
- Take to taste Fine Minced Lemon Grass
- Get to taste Fish Sauce
- Prepare to taste Soy Sauce
- Take Brown Sugar [optional]
- Take as needed Jalapeños
- Make ready as needed Star Anise
- Make ready ● For The Vegetables:
- Make ready as needed White Onions [quartered]
- Get as needed Fresh Whole Mushrooms
- Get as needed Fresh Chinese Cabbage [bok choy - quartered]
- Get Fresh Broccoli
- Prepare ● For The Kitchen Equipment:
- Prepare Mongolian Shabu-Shabu Hot Pot
- Take Wooden Or Metal Scewers
Steps 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!
So that’s going to wrap this up with this special food mike's mongolian shabu-shabu hot pot recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!