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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mike's mongolian shabu-shabu hot pot. One of my favorites. For mine, 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 current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Mike's Mongolian Shabu-Shabu Hot Pot is something that I have loved my entire life.

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

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

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

So that is going to wrap it up for this special food mike's mongolian shabu-shabu hot pot recipe. Thank you very much for reading. I am sure 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!