Recipe Mike's Mongolian Shabu-Shabu Hot Pot

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]
• 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

Method :

1. In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock.
2. If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
3. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
4. Szechuan Peppercorns as desired.
5. Chop your herbs and vegetables and gather your seasonings.
6. 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!
7. 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.
8. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
9. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
10. Feed your desired vegetables on to separate skewers as well.
11. 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.
12. For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
13. Enjoy your extra spicy, culinary taste and tour of Chengdu, China!

Recipe Mike's Mongolian Shabu-Shabu Hot Pot 2011-06-21T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster