date: 2020-09-19T17:11:20.534Z 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: Etta Chavez ratingvalue: 4.5 reviewcount: 25357 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: 262 calories recipecuisine: American preptime: "PT38M" cooktime: "PT42M" recipeyield: "3" recipecategory: Dinner ---  Hello everybody, it's John, welcome to my 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. This time, I will make it a bit unique. This is gonna smell and look delicious. Mike's Mongolian Shabu-Shabu Hot Pot is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It's 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 entire life. To get started 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 can achieve it. ##### The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot: 1. Get ● For The Proteins: 1. Prepare Thin Sliced Raw Chicken [I use thigh meat] 1. Make ready Raw Thin Sliced Beef 1. Take Raw Shrimp Or Scallops 1. Make ready ● For The Beef & Chicken Broths: 1. Take 1 Box (32 oz) Beef Stock 1. Prepare 1 Box (32 oz) Chicken Stock 1. Get 1 (32 oz) Seafood Stock 1. Make ready 1 (32 oz) Vegetable Stock 1. Get 20 Fresh Thai Chilie Peppers 1. Get to taste Sichuan Pi Xian Hot Bean Chilie Paste 1. Take to taste Sichuan Dried Red Peppercorn Blend 1. Make ready to taste Gochujang Roasted Hot Pepper Paste 1. Make ready as needed Dried Scorpion Chiles 1. Take to taste Dried Red Thai Peppers 1. Make ready to taste Red Pepper Flakes 1. Take 30 Cloves Fresh Garlic [smashed - divided] 1. Make ready 2 2" Chunks Fresh Ginger 1. Prepare to taste Leaves of Fresh Cilantro 1. Get 1/4 tsp Chinese 5 Spice [per side] 1. Take to taste Leaves of Thai Basil 1. Take 2 2" Chunks Diakon Radishes 1. Make ready to taste Fine Minced Lemon Grass 1. Get to taste Fish Sauce 1. Get to taste Soy Sauce 1. Take Brown Sugar [optional] 1. Make ready as needed Jalapeños 1. Make ready as needed Star Anise 1. Get ● For The Vegetables: 1. Prepare as needed White Onions [quartered] 1. Get as needed Fresh Whole Mushrooms 1. Get as needed Fresh Chinese Cabbage [bok choy - quartered] 1. Prepare Fresh Broccoli 1. Make ready ● For The Kitchen Equipment: 1. Prepare 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'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 sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!