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Mike's Mongolian Shabu-Shabu Hot Pot

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We hope you got benefit from reading it, now let’s go back to mike's mongolian shabu-shabu hot pot recipe. To cook mike's mongolian shabu-shabu hot pot you need 36 ingredients and 11 steps. Here is how you do it.

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