Recipe of Speedy Mike's Mongolian Shabu-Shabu Hot Pot

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Mike's Mongolian Shabu-Shabu Hot Pot is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first 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. Get ● For The Proteins:
2. Get Thin Sliced Raw Chicken [I use thigh meat]
3. Prepare Raw Thin Sliced Beef
4. Make ready Raw Shrimp Or Scallops
5. Prepare ● For The Beef & Chicken Broths:
6. Prepare Beef Stock
7. Take Chicken Stock
8. Take Seafood Stock
9. Get Vegetable Stock
10. Make ready Fresh Thai Chilie Peppers
11. Get Sichuan Pi Xian Hot Bean Chilie Paste
12. Make ready Sichuan Dried Red Peppercorn Blend
13. Prepare Gochujang Roasted Hot Pepper Paste
14. Take Dried Scorpion Chiles
15. Get Dried Red Thai Peppers
16. Get Red Pepper Flakes
17. Make ready Fresh Garlic [smashed - divided]
18. Get 2" Chunks Fresh Ginger
19. Make ready Leaves of Fresh Cilantro
20. Take Chinese 5 Spice [per side]
21. Make ready Leaves of Thai Basil
22. Take 2" Chunks Diakon Radishes
23. Prepare Fine Minced Lemon Grass
24. Get Fish Sauce
25. Make ready Soy Sauce
26. Make ready Brown Sugar [optional]
27. Get Jalapeños
28. Take Star Anise
29. Get ● For The Vegetables:
30. Make ready White Onions [quartered]
31. Make ready Fresh Whole Mushrooms
32. Get Fresh Chinese Cabbage [bok choy - quartered]
33. Get Fresh Broccoli
34. Prepare ● For The Kitchen Equipment:
35. Prepare 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’s going to wrap it up for this special food mike's mongolian shabu-shabu hot pot recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!