date: 2020-11-11T19:25:51.606Z 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: Jordan Drake ratingvalue: 4.6 reviewcount: 16711 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: 194 calories recipecuisine: American preptime: "PT11M" cooktime: "PT35M" recipeyield: "1" recipecategory: Dinner ---  Hello everybody, hope you're having an incredible day today. 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. This time, I'm gonna 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 foods on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. Mike's Mongolian Shabu-Shabu Hot Pot is something that I've loved my entire life. They're fine and they look wonderful. To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Prepare ● For The Proteins: 1. Get Thin Sliced Raw Chicken [I use thigh meat] 1. Make ready Raw Thin Sliced Beef 1. Make ready Raw Shrimp Or Scallops 1. Get ● For The Beef & Chicken Broths: 1. Prepare 1 Box (32 oz) Beef Stock 1. Get 1 Box (32 oz) Chicken Stock 1. Prepare 1 (32 oz) Seafood Stock 1. Get 1 (32 oz) Vegetable Stock 1. Make ready 20 Fresh Thai Chilie Peppers 1. Prepare to taste Sichuan Pi Xian Hot Bean Chilie Paste 1. Make ready to taste Sichuan Dried Red Peppercorn Blend 1. Get to taste Gochujang Roasted Hot Pepper Paste 1. Get as needed Dried Scorpion Chiles 1. Take to taste Dried Red Thai Peppers 1. Get to taste Red Pepper Flakes 1. Get 30 Cloves Fresh Garlic [smashed - divided] 1. Make ready 2 2" Chunks Fresh Ginger 1. Get 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. Get 2 2" Chunks Diakon Radishes 1. Prepare to taste Fine Minced Lemon Grass 1. Prepare to taste Fish Sauce 1. Get to taste Soy Sauce 1. Take Brown Sugar [optional] 1. Take as needed Jalapeños 1. Make ready as needed Star Anise 1. Take ● For The Vegetables: 1. Take as needed White Onions [quartered] 1. Take as needed Fresh Whole Mushrooms 1. Take as needed Fresh Chinese Cabbage [bok choy - quartered] 1. Make ready Fresh Broccoli 1. Get ● For The Kitchen Equipment: 1. Take Mongolian Shabu-Shabu Hot Pot 1. Prepare 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 it up for this exceptional food mike's mongolian shabu-shabu hot pot recipe. 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