date: 2020-07-26T08:52:26.272Z image: https://img-global.cpcdn.com/recipes/acc7e410981f43c5/751x532cq70/mikes-mongolian-shabu-shabu-hot-pot-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/acc7e410981f43c5/751x532cq70/mikes-mongolian-shabu-shabu-hot-pot-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/acc7e410981f43c5/751x532cq70/mikes-mongolian-shabu-shabu-hot-pot-recipe-main-photo.jpg author: Martha Conner ratingvalue: 4.3 reviewcount: 48369 recipeingredient: - " 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 Jalapeos" - "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 ShabuShabu Hot Pot" - " Wooden Or Metal Scewers" recipeinstructions: - "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." - "Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired." - "Szechuan Peppercorns as desired." - "Chop your herbs and vegetables and gather your seasonings." - "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!" - "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." - "Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers." - "Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth." - "Feed your desired vegetables on to separate skewers as well." - "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." - "Enjoy your extra spicy, culinary taste and tour of Chengdu, China!" categories: - Recipe tags: - mikes - mongolian - shabushabu katakunci: mikes mongolian shabushabu nutrition: 209 calories recipecuisine: American preptime: "PT40M" cooktime: "PT43M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious. Mike's Mongolian Shabu-Shabu Hot Pot is one of the most well liked of current trending foods in the world. It's simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They're nice and they look fantastic. Mike's Mongolian Shabu-Shabu Hot Pot is something that I've loved my whole life. To get started with this recipe, we have to prepare a few components. 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. Make ready ● For The Proteins: 1. Prepare Thin Sliced Raw Chicken [I use thigh meat] 1. Take Raw Thin Sliced Beef 1. Prepare Raw Shrimp Or Scallops 1. Take ● For The Beef & Chicken Broths: 1. Make ready 1 Box (32 oz) Beef Stock 1. Make ready 1 Box (32 oz) Chicken Stock 1. Prepare 1 (32 oz) Seafood Stock 1. Get 1 (32 oz) Vegetable Stock 1. Prepare 20 Fresh Thai Chilie Peppers 1. Take to taste Sichuan Pi Xian Hot Bean Chilie Paste 1. Take to taste Sichuan Dried Red Peppercorn Blend 1. Take to taste Gochujang Roasted Hot Pepper Paste 1. Take as needed Dried Scorpion Chiles 1. Prepare to taste Dried Red Thai Peppers 1. Prepare to taste Red Pepper Flakes 1. Get 30 Cloves Fresh Garlic [smashed - divided] 1. Take 2 2" Chunks Fresh Ginger 1. Make ready to taste Leaves of Fresh Cilantro 1. Get 1/4 tsp Chinese 5 Spice [per side] 1. Make ready to taste Leaves of Thai Basil 1. Prepare 2 2" Chunks Diakon Radishes 1. Prepare to taste Fine Minced Lemon Grass 1. Get to taste Fish Sauce 1. Prepare to taste Soy Sauce 1. Take Brown Sugar [optional] 1. Take as needed Jalapeños 1. Prepare as needed Star Anise 1. Prepare ● For The Vegetables: 1. Make ready as needed White Onions [quartered] 1. Take as needed Fresh Whole Mushrooms 1. Get as needed Fresh Chinese Cabbage [bok choy - quartered] 1. Get Fresh Broccoli 1. Prepare ● For The Kitchen Equipment: 1. Get Mongolian Shabu-Shabu Hot Pot 1. 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. 1. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired. 1. Szechuan Peppercorns as desired. 1. Chop your herbs and vegetables and gather your seasonings. 1. 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! 1. 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. 1. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers. 1. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth. 1. Feed your desired vegetables on to separate skewers as well. 1. 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. 1. Enjoy your extra spicy, culinary taste and tour of Chengdu, China! So that is going to wrap this up for this special food mike's mongolian shabu-shabu hot pot recipe. 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