Mike's Mongolian Shabu-Shabu Hot Pot

Name: Mike's Mongolian Shabu-Shabu Hot Pot
Total time: 1800 s
Cuisine: American
Ingredients: ● For The Proteins:; Thin Sliced Raw Chicken [I use thigh meat]; Raw Thin Sliced Beef; Raw Shrimp Or Scallops; ● For The Beef & Chicken Broths:; 1 Box (32 oz) Beef Stock; 1 Box (32 oz) Chicken Stock; 1 (32 oz) Seafood Stock; 1 (32 oz) Vegetable Stock; 20 Fresh Thai Chilie Peppers; to taste Sichuan Pi Xian Hot Bean Chilie Paste; to taste Sichuan Dried Red Peppercorn Blend; to taste Gochujang Roasted Hot Pepper Paste; as needed Dried Scorpion Chiles; to taste Dried Red Thai Peppers; to taste Red Pepper Flakes; 30 Cloves Fresh Garlic [smashed - divided]; 2 2" Chunks Fresh Ginger; to taste Leaves of Fresh Cilantro; 1/4 tsp Chinese 5 Spice [per side]; to taste Leaves of Thai Basil; 2 2" Chunks Diakon Radishes; to taste Fine Minced Lemon Grass; to taste Fish Sauce; to taste Soy Sauce; Brown Sugar [optional]; as needed Jalapeños; as needed Star Anise; ● For The Vegetables:; as needed White Onions [quartered]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Definitely one of those, "to taste," recipes. And, yup - she's just as scorching hot as she looks! ;0)

If you don't own a Mongolian Shabu-Shabu Hot Pot - you really should buy one. I actually own two of these bad boys. One for meats - one for seafood and vegetables. You're only limited by your imagination with one [or more] of these little gems in your kitchen!

These bubbling cauldrons are great for entertaining and serving your communal Asian dishes. Even every day soups, stews and chillis at functions. They're nothing like a crock pot being steel and boy do they heat up fast!

You can literally create any masterpiece with these hot pots. Thin sliced seafood, chicken, pork and varied vegetables are all on the menu! Extra spicy broth on one side - tamer broth in the other side. You name it! Just skewer your thin sliced meats, seafood and vegetables and submerge those juicy skewers inside all of that spicy bubbling Szechuan goodness!

Definitely one of those, "to taste," recipes. And, yup - she's just as scorching hot as she looks! ;0)

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Definitely one of those, "to taste," recipes. And, yup - she's just as scorching hot as she looks! ;0)

Saved

Ingredients

30 mins

● For The Proteins:
Thin Sliced Raw Chicken [I use thigh meat]
Raw Thin Sliced Beef
Raw Shrimp Or Scallops
● For The Beef & Chicken Broths:
1 Box (32 oz)Beef Stock
1 Box (32 oz)Chicken Stock
1 (32 oz)Seafood Stock
1 (32 oz)Vegetable Stock
20Fresh Thai Chilie Peppers
to tasteSichuan Pi Xian Hot Bean Chilie Paste
to tasteSichuan Dried Red Peppercorn Blend
to tasteGochujang Roasted Hot Pepper Paste
as neededDried Scorpion Chiles
to tasteDried Red Thai Peppers
to tasteRed Pepper Flakes
30 ClovesFresh Garlic [smashed - divided]
22" Chunks Fresh Ginger
to tasteLeaves of Fresh Cilantro
1/4 tspChinese 5 Spice [per side]
to tasteLeaves of Thai Basil
22" Chunks Diakon Radishes
to tasteFine Minced Lemon Grass
to tasteFish Sauce
to tasteSoy Sauce
Brown Sugar [optional]
as neededJalapeños
as neededStar Anise
● For The Vegetables:
as needed White Onions [quartered]
as needed Fresh Whole Mushrooms
as needed Fresh Chinese Cabbage [bok choy - quartered]
Fresh Broccoli
● For The Kitchen Equipment:
Mongolian Shabu-Shabu Hot Pot
Wooden Or Metal Scewers

Saved

Steps

30 mins

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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Cooksnaps

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MMOBRIEN @cook_2891564

on March 23, 2016 21:43

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!