Recipe of Award-winning Mike's Mongolian Shabu-Shabu Hot Pot

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mike's mongolian shabu-shabu hot pot. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Mike's Mongolian Shabu-Shabu Hot Pot is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:

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

Instructions to make Mike's Mongolian Shabu-Shabu Hot Pot:

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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